Apricot Fruitcake
TOTAL TIME: Prep: 25 min. Bake: 2-1/2 hours + cooling
YIELD: 2 loaves (18 slices each).
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
Ingredients
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2 cups golden raisins
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2 cups each coarsely chopped dried apricots and dates
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1 cup each red and green candied cherries, halved
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2 cups each coarsely chopped pecans, walnuts and Brazil nuts
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1/2 cup honey
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1/4 cup water
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1 teaspoon lemon juice
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1 cup butter, softened
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1-1/4 cups packed brown sugar
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4 eggs
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2 cups all-purpose flour
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1 teaspoon ground cinnamon
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1/2 teaspoon each ground cloves, mace and nutmeg
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1/2 teaspoon salt
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1/4 teaspoon baking soda
Directions
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1.
In a large bowl, combine the fruits, nuts, honey, water and lemon juice; set aside.
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2.
In another large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Fold into fruit mixture. Combine dry ingredients; gradually fold into the fruit mixture until evenly coated. Pour into two greased and waxed paper-lined 9x5-in. loaf pans.
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3.
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.
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4.
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.
Nutrition Facts
1 slice: 360 calories, 20g fat (5g saturated fat), 37mg cholesterol, 117mg sodium, 45g carbohydrate (33g sugars, 3g fiber), 6g protein.
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