Apricot Fruitcake Recipe - Allrecipes.com
Apricot Fruitcake Recipe

Apricot Fruitcake

Recipe by  

"This is another great fruitcake for the holidays. Originally submitted to CakeRecipe.com. Pecans can be substituted for walnuts."

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Ingredients Edit and Save

Original recipe makes 2 - 9 inch tube pans Change Servings
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Directions

  1. Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.
  2. In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
  3. Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
  4. Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.
  5. Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
  6. 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.
  7. Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.
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Reviews More Reviews

Dec 16, 2003

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.

 
Dec 14, 2007

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

 

5 Ratings

Dec 10, 2010

This Fruitcake was FABULOUS!!! And I dont even like fruitcake!!!

 
Jan 14, 2011

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.

 
Apr 23, 2013

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. ;]

 

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Nutrition

  • Calories
  • 296 kcal
  • 15%
  • Carbohydrates
  • 51 g
  • 16%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 145 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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