Apricot Fruitcake


Another fantastic fruitcake recipe for the holiday season. It was first made available to Pecans are a good substitute for walnuts.

The fruitcake is very moist . I made it on a Sunday and had it for breakfast on Monday. It was similar to a fruitcake that has been maturing for three months. Perfect if you’re a bit not up to date with your fruitcake baking for the holidays. That’s precisely what I’m looking to be used for.



1 cup dried apricots

1 cup water

3/4 cup butter

1 cup white sugar

4 eggs

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

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Preheat oven to 265 degree F (135 to 135 degrees C). Grease two 9-inch tube pans.

In a large saucepan, on medium-high heat, cook the apricots in the water until they become soft. Put into a sieve, then allow them to cool.

Separate eggs. Beat the yolks of the eggs until they turn lemony. Beat eggs whites till stiff peaks have formed. Set aside.

Mix the margarine or butter and sugar in a bowl. Add the egg yolks that have been beat as well as the apricots, and mix well.

Mix the candied cherries, raisins as well as candied pineapple and dried mixed fruits in a bowl that is coated with one cup of flour.

Mix the remaining ingredients: baking soda, flour and salt. Add the flour mixture, in alternating order to the creamed mixture along with the juice of an apricot. Blend the batter with the mix of fruits. Mix in the chopped pecans, or walnuts, then mix in the egg whites. The batter should be poured into the pans that you prepared.

Bake at 265 degree F (135 to 135 degrees C) at 2 hours. Serve with cherries and candied pineapples. Serves approximately 24 portions.

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