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Chocolate-Dipped Apricot Fruitcakes

Here's a hint about this recipe: Don't call it fruitcake when you serve it. People who aren't normally fans will be delighted with these chocolate-coated cake squares. The moist cake is packed with apricots, dates, raisins and more. —Jackie Jegla, Sanford, Michigan
  • Total Time
    Prep: 1 hour Bake: 45 min. + standing
  • Makes
    4 dozen


  • 4 cups dried apricots, chopped
  • 4 cups coarsely chopped pecans
  • 3 cups chopped dates
  • 1-1/2 cups golden raisins
  • 2 cups all-purpose flour, divided
  • 1 cup butter, softened
  • 1-1/4 cups packed brown sugar
  • 5 large eggs
  • 1/2 cup apricot nectar
  • 1/2 cup honey
  • 1/4 cup half-and-half cream
  • 1 tablespoon lemon juice
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 12 ounces white baking chocolate, chopped
  • 12 ounces semisweet chocolate, chopped
  • Additional melted white and semisweet chocolate and pecan halves, optional


  • Grease and flour two 13x9-in. baking pans. Line the bottoms with waxed paper; set aside. Combine the apricots, pecans, dates, raisins and 1/2 cup flour; set aside.
  • In a large bowl, cream butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the apricot nectar, honey, cream and lemon juice; beat well (mixture will appear curdled).
  • Combine the baking powder, cinnamon, salt, allspice and remaining flour; add to the creamed mixture and mix well. Add apricot mixture and stir well (batter will be very thick).
  • Pour into prepared pans. Bake at 275° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • Set aside one cake for Fruitcake Trifle. Cut remaining cake into 48 squares.
  • In a microwave, melt white chocolate; stir until smooth. Dip half of the cake squares into melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Repeat with semisweet chocolate and remaining cake squares.
  • Drizzle cakes with additional chocolate and garnish with pecans if desired. Let stand until set. Store in an airtight container.
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