Bringing a fresh twist to the classic holiday fruitcake, this Apricot Fruitcake recipe is perfect for those who are a bit behind in their holiday baking. Bursting with the flavors of dried apricots, candied fruits, and nuts, this fruitcake is remarkably moist and tastes as if it’s been maturing for months, even if you just baked it! Let’s dive into this delightful recipe that’s sure to be a hit at your holiday gatherings.

 

Special Equipment:

• Tube Pans: Two 9-inch tube pans are ideal for this recipe.
• Large Saucepan: Necessary for cooking the apricots.
• Electric Mixer: For beating egg whites to stiff peaks.

 

Servings: Approximately 24 portions

Ingredients for Apricot Fruitcake:

• 1 cup dried apricots
• 1 cup water
• 3/4 cup butter
• 1 cup white sugar
• 4 eggs, separated
• 1 cup golden raisins
• 1 pound red and green candied cherries
• 6 candied pineapple slices
• 1 pound dried mixed fruit
• 2 cups all-purpose flour, divided
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup apricot nectar
• 1 cup chopped walnuts or pecans

 

Directions:

Step 1: Prep and Preheat

• Preheat Oven: Set your oven to 265°F (135°C). Grease two 9-inch tube pans.
• Apricot Softening: In a large saucepan, cook the apricots in water over medium-high heat until soft. Then, drain and let them cool.

 

Step 2: Egg Preparation

• Egg Yolks: Beat the egg yolks until they turn a lemony color.
• Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. Set these aside for later.

 

Step 3: Creaming Process

• Cream Butter and Sugar: Mix butter and sugar in a bowl. Add the beaten egg yolks and cooled apricots. Mix well.

 

Step 4: Fruit Mixture

• Fruit and Flour: In another bowl, mix the candied cherries, raisins, candied pineapple, and dried mixed fruits with one cup of flour. This helps to evenly distribute the fruits in the batter and prevents them from sinking.

 

Step 5: Combine Dry Ingredients

• Dry Ingredients: Mix the remaining flour with baking soda and salt.

 

Step 6: Batter Assembly

• Alternating Additions: Alternately add the flour mixture and apricot nectar to the creamed butter mixture. Stir well.
• Fold in Fruits and Nuts: Gently fold in the flour-coated fruits and chopped nuts into the batter.
• Incorporate Egg Whites: Finally, fold in the beaten egg whites. This will add lightness to the cake.

 

Step 7: Bake

• Pour and Bake: Pour the batter into the prepared pans. Bake for approximately 2 hours at 265°F (135°C).

 

Step 8: Serve and Enjoy

• Cool and Serve: Let the cakes cool before serving. Garnish with additional cherries and candied pineapples if desired.

 

Tips for the Perfect Fruitcake:

• Fruit Variations: Feel free to customize the fruit and nuts according to your preferences.
• Moisture is Key: The apricot nectar and apricots add moisture, making the cake deliciously moist.
• Storage: Fruitcakes taste better as they age. Wrap it in a liquor-soaked cloth and store it in an airtight container for an enhanced flavor.

Common Questions & Answers:

Can I make this fruitcake in advance?

Yes, it tastes even better when made ahead, allowing flavors to meld.

What if I don’t have apricot nectar?

You can substitute orange juice or another fruit nectar of your choice.

How do I store the fruitcake?

Keep it in an airtight container at room temperature or refrigerate for longer storage.

 

This Apricot Fruitcake is a must-try for the holiday season. Its rich, moist texture loaded with fruits and nuts is a delightful change from the traditional fruitcake. Whether you’re a seasoned baker or new to the kitchen, this recipe is straightforward and sure to impress. So, grab your apron, and let’s bring this festive fruitcake to life!