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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