Christmas Apricot and Walnut Fruitcake
Recipe Source: Lord Byron's Kitchen
Christmas Apricot and Walnut Fruitcake is a festive and flavorful treat that captures the essence of the holiday season. This rich, dense cake is packed with a delightful medley of dried apricots, crunchy walnuts, and candied fruits, all soaked in a generous amount of brandy or rum. The combination of sweet, chewy fruits and nutty walnuts creates a symphony of textures and flavors that's perfect for the holidays. A dusting of powdered sugar and a festive decoration add a touch of elegance to this classic Christmas treat. Whether enjoyed on its own or with a cup of tea or coffee, Christmas Apricot and Walnut Fruitcake is a delicious way to celebrate the season.
Difficulty: MEDIUM
Prep Time: 1 hour
Cook Time: 55 minutes
Total Time: 1 hour 55 minutes
Serving Size: 24 servings
Ingredients:
- 2 1/2 cups water
- 1 1/2 cups raisins
- 2 cups dried apricots, roughly chopped
- 1 1/4 cups white sugar
- 1 cup salted butter, softened
- 1/2 cup cream cheese, softened
- 4 large eggs
- 1 1/2 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 2 cups glace cherries, roughly chopped (I used one cup red and one cup green)
- 1 cup dried candied mixed peel
- 1 cup chopped walnuts
Directions:
- Preheat oven to 325 degrees.
- Prepare to loaf pans by lightly coating with non-stick cooking spray and lining with parchment paper. Set aside.
- In a sauce pan, over medium heat, combine 1/4 cup white sugar, the chopped apricots, raisins, and the water. Bring to a simmer and allow to cook for 30 minutes, stirring occasionally. Remove from heat and allow to cool.
- In the meantime, cream together the butter, cream cheese, vanilla extract, and the remaining 1 cup sugar.
- Add the eggs one at a time and mix well after each addition.
- Add the cooled apricot and raisin mixture. Mix well.
- Add the flour and baking powder. Mix well.
- Fold in the cherries, peel, and walnuts.
- Transfer the batter to the prepared loaf pans. Tap the pans on the counter top to ensure the cake batter has settled into the corners.
- Bake for 55 minutes. Check to see if the loaves are done by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the loaves are done; if not, then bake for an additional 5 minutes and try the toothpick test again.
- Once the cakes are done, remove from oven and let rest for 10 minutes before transferring out of the loaf pans to a wire cooling rack. Allow cakes to completely cool before slicing.