Apricot Fruitcake Recipe

5 2
Apricot Fruitcake Recipe
Apricot Fruitcake Recipe photo by Taste of Home
Publisher Photo

Apricot Fruitcake Recipe

Be the first to add a review
5 2
Publisher Photo
My husband didn't care for fruitcake (which I love) - till he tasted this one. He and I have three children. He's an avid fishermen...when others are canning fruits and vegetables, I'm busy canning and smoking salmon! -Clare Brooks, Juneau, Alaska
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 2-1/2 hours + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 2-1/2 hours + cooling

Ingredients

  • 2 cups golden raisins
  • 2 cups each coarsely chopped dried apricots and dates
  • 1 cup each red and green candied cherries, halved
  • 2 cups each coarsley chopped pecans, walnuts and Brazil nuts
  • 1/2 cup honey
  • 1/4 cup water
  • 1 teaspoon lemon juice
  • 1 cup butter or margarine, softened
  • 1-1/4 cups packed brown sugar
  • 4 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon each ground cloves, mace and nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda

Directions

In a large bowl, combine the fruits, nuts, honey, water and lemon juice; set aside. In a mixing bowl, cream butter and sugar. Add eggs and mix well. Fold into fruit mixture. Combine dry ingredients; gradually fold into the fruit mixture until evenly coated. Pour into two greased and waxed paper-lined 9-in. x 5-in. loaf pans. With a shallow pan of water in the bottom of the oven, bake at 275° for 2-1/2 hours or until cake tests done. Cover with foil during the last 30 minutes. Cool 10 minutes; remove to wire rack to cool completely. Remove waxed paper and wrap each cake in foil. Place in plastic bags and store in a cool dry place. Yield: 2 loaves.
Originally published as Apricot Fruitcake in Country Woman November/December 1995, p31

Nutritional Facts

1 slice: 360 calories, 20g fat (5g saturated fat), 37mg cholesterol, 117mg sodium, 45g carbohydrate (33g sugars, 3g fiber), 6g protein.

  • 2 cups golden raisins
  • 2 cups each coarsely chopped dried apricots and dates
  • 1 cup each red and green candied cherries, halved
  • 2 cups each coarsley chopped pecans, walnuts and Brazil nuts
  • 1/2 cup honey
  • 1/4 cup water
  • 1 teaspoon lemon juice
  • 1 cup butter or margarine, softened
  • 1-1/4 cups packed brown sugar
  • 4 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon each ground cloves, mace and nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  1. In a large bowl, combine the fruits, nuts, honey, water and lemon juice; set aside. In a mixing bowl, cream butter and sugar. Add eggs and mix well. Fold into fruit mixture. Combine dry ingredients; gradually fold into the fruit mixture until evenly coated. Pour into two greased and waxed paper-lined 9-in. x 5-in. loaf pans. With a shallow pan of water in the bottom of the oven, bake at 275° for 2-1/2 hours or until cake tests done. Cover with foil during the last 30 minutes. Cool 10 minutes; remove to wire rack to cool completely. Remove waxed paper and wrap each cake in foil. Place in plastic bags and store in a cool dry place. Yield: 2 loaves.
Originally published as Apricot Fruitcake in Country Woman November/December 1995, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forApricot Fruitcake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review