Apricot and Walnut Fruitcake

If you’re looking for a delicious, rich fruitcake packed with dried fruits and nuts, this Apricot and Walnut Fruitcake is the perfect choice. With its delightful combination of sweet apricots, raisins, glace cherries, and crunchy walnuts, this fruitcake has all the classic flavors you love with a twist. The addition of cream cheese and butter makes this cake incredibly moist, ensuring that each slice is tender and bursting with flavor. Whether for the holiday season or any time of year, this fruitcake is sure to impress.

Ingredients:

• 2 1/2 cups water
• 1 1/2 cups raisins
• 2 cups dried apricots, roughly chopped
• 1 1/4 cups white sugar (divided)
• 1 cup salted butter, softened
• 1/2 cup cream cheese, softened
• 4 large eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 cups glace cherries, roughly chopped (1 cup red, 1 cup green)
• 1 cup mixed peel
• 1 cup chopped walnuts

Directions:

1. Prepare the Loaf Pans:

Preheat your oven to 325°F (160°C). Lightly coat two loaf pans with non-stick cooking spray and line them with parchment paper. This will help the cakes release easily once baked.

2. Cook the Fruit Mixture:

In a medium saucepan, combine 1/4 cup of the white sugar, apricots, raisins, and water. Bring to a simmer over medium heat and cook for 30 minutes, stirring occasionally to prevent sticking. Remove the mixture from heat and let it cool while you prepare the cake batter.

3. Cream the Butter and Cream Cheese:

In a large mixing bowl, cream together the softened butter, cream cheese, and remaining 1 cup of sugar until light and fluffy. This should take about 3-5 minutes using an electric mixer.

4. Add Eggs and Vanilla:

Add the eggs one at a time to the creamed butter mixture, beating well after each addition. Stir in the vanilla extract until everything is fully incorporated.

5. Combine the Fruit with the Batter:

Once the apricot and raisin mixture has cooled, add it to the butter and egg mixture, including the liquid. Stir gently until the fruit is well distributed.

6. Add Dry Ingredients:

Gradually add the flour and baking powder to the wet ingredients, mixing until just combined. Avoid overmixing, as this can result in a dense cake.

7. Fold in the Mix-Ins:

Gently fold in the glace cherries, mixed peel, and chopped walnuts, ensuring even distribution throughout the batter.

8. Divide the Batter:

Divide the batter evenly between the prepared loaf pans, ensuring that each pan is filled no more than 3/4 full. Tap the pans gently on the counter to settle the batter and release any air bubbles.

9. Bake the Fruitcakes:

Bake the fruitcakes in the preheated oven for 55 minutes. Test for doneness by inserting a toothpick into the center of each loaf. If it comes out clean, the cakes are done. If the toothpick comes out with batter, bake for an additional 5 minutes and retest.

10. Cool and Serve:

Once baked, remove the cakes from the oven and allow them to rest in the pans for 10 minutes. Transfer the loaves to a wire rack to cool completely before slicing.

Quick Tips:

• Storage: These fruitcakes can be stored at room temperature in an airtight container for up to 1 week. For longer storage, wrap the loaves in plastic wrap and refrigerate for up to 2 weeks.
• Serving Suggestions: Serve slices with a dollop of whipped cream or a drizzle of icing for an extra indulgent treat.

Recipe Details:

• Prep Time: 25 minutes
• Cooking Time: 55 minutes
• Total Time: 1 hour 20 minutes
• Calories: 410 per serving
• Servings: 12

This Apricot and Walnut Fruitcake is the perfect balance of sweet dried fruits, rich butter, and crunchy nuts. The cream cheese adds a unique depth of flavor and ensures the cake stays moist. Whether you’re baking for the holidays or just because, this fruitcake is sure to be a hit!

Print