Apricot Fruit Cake

The apricot fruit cake recipe is a change from some of the other holiday fruit cakes that are made during the holiday season.

A favorite fruit cake recipe that can be made any time of the year and not just during the holidays.

What you need:

• 2 cups golden raisins
• 2 cups dried apricots, coarsely chopped
• 2 cups dates, coarsley chopped
• 3 cups pecans, coarsely chopped
• 2 cups walnuts, coarsley chopped
• 1/2 cup honey
• 1/4 cup water
• 1 teaspoon lemon juice
• 1 cup butter, softened
• 1 1/4 cups brown sugar, packed
• 4 eggs
• 2 cups all purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon mace
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda

What you do:

Generously grease two 9 x 5 x 3-inch loaf pans; line with waxed paper and then grease the waxed paper.

In a large bowl, combine the fruits, nuts, honey, water and lemon juice; set aside.

In a mixing bowl, cream butter and sugar. Add eggs and mix well. Fold into fruit mixture.

Combine dry ingredients; gradually fold into the fruit mixture until fruit is evenly coated.

Pour into 2 greased and waxed paper-lined 9 x 5 x 3-inch loaf pans.

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 of baking.

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.

Makes 2 loaves.

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