Apricot Fruitcake photo by Paris - Allrecipes.com - 152290

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Paris

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Apricot Fruitcake

Apricot Fruitcake

I substituted 1 cup of dried fruit (cranberries and cherries) for the golden raisins, and used orange juice in place of the apricot nectar. I also substituted whole blanched almonds for the pecans/walnuts. Next time I would use all dried fruits (cranberries, cherries, dates, raisins, blueberries, and currants) instead of the candied fruits. A note or two: be careful not to over-whip the egg whites, as they will lose some of their leavening ability, which this cake really needs! Secondly, grease your pans well, use parchment paper, and make absolutely sure that your cake is Stone Cold before removing it from the pan, or it will fall apart on you (like mine did!)

Date Posted: Dec. 15, 2008

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Photo by Paris

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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