Another fantastic fruitcake for the holidays is this one. It was initially posted on CakeRecipe.com. Walnuts can be switched out for pecans.
| Servings: | 24 |
| Yield: | 2 to 9 – inch tube pans |
Ingredients
- 1 cup dried apricots
- 1 cup water
- ¾ 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
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup apricot nectar
- 1 cup chopped walnuts
Instructions
- Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.
- In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
- Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
- Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.
- Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
- Combine the remaining flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans.
- Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.
Nutrition Facts
| Calories | 296 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 145 mg |
| Sugars | 26 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I don’t know if I did something wrong but this cake turned out very dry. I’m a pretty good baker and followed the directions to the letter. My oven temp is true and I didn’t overbake it. I liked the fact that the puréed apricots went into the batter. Does anyone have any suggestions because I really wanted this recipe to work.
My go to fruitcake recipe. Have been making this for several years and get requests for this cake year round. I enjoy the cake after a bit of seasoning but is good right out of the oven.
absolutely the best fruit cake i have ever made. the texture and mointness is awesome. use real butter, and add a little coconut flavouring. marvellous, would highly recommend.
I don’t even like fruitcake that much–or I didn’t think I did! But this cake is so moist and awesome I went on an apricot baking spree. My husband thought I was crazy for baking cakes all day until he took a bite. ;]
Outrageous used1 cup cut apricots and used the water softened (not mushy) in for (nectar) liquid to cut calories used 8 ounces of dried pineapple and replaced mixed fruit with pecans. Lasted for 2 weeks wrapped in saran.
This Fruitcake was FABULOUS!!! And I dont even like fruitcake!!!
All of Carol’s recipes are great. I have tested them time and time again and all over the country I hear the same. I do set my oven on 325 degrees for 1-1/2 hours. It seems to work best for me. instead of the 3
This fruitcake is super moist . I made it on Sunday and ate it on Monday and it was like a fruitcake that had been maturing for 3 months. Great if you are behind in your fruitcake baking for christmas. Which is exactly what I want it for.