Christmas Apricot Fruitcake
This apricot
cake has cropped up at many special events in our family over the years,
including when my mother made it for my wedding and my sister’s 21st. It’s
always lovely and moist because of the apricots being soaked overnight and
delicious thanks to the subtle hint of orange zest. The nuts on top can be
replaced with icing for a wedding. This cake can be made well in advance.
Ingredients
- 4 eggs
- 1/4 cup sugar
- 1 tsp baking powder
- 1 cup butter
- 1 cup sugar
- 2 1/2 cups all purpose flour
- 2 cup dried apricots chopped
- 1 1/2 tsp vanilla extract
- 1 pound glace cherries, chopped
- 4 ounces cream cheese, 1/2 cup
- 2 1/2 cups water
- 1 1/2 cups light raisins or sultana raisins
- 1 pound mixed dried fruit
Instructions
First, in a
medium saucepan, combine water, apricots, 1/4 cup sugar and raisins and simmer
slowly for 30 minutes. Set aside to cool completely to room temperature.
Then, cream
the butter, cream cheese, vanilla extract and 1 cup sugar until light and
fluffy.
Beat the
eggs, one at a time, beating well after each addition.
Sift
together the flour and baking powder.
Fold half of
the dry ingredients into the creamy mixture.
Stir in the
cooled boiled apricot mixture.
Stir in the
remaining dry ingredients.
Stir in
cherries and dried fruit.
Bake in a
greased, floured tube pan or 2 small greased, parchmented loaf pans at 325
degrees F for about an hour or until a toothpick inserted in the center comes
out clean.
A tube mold
will probably take more than an hour depending on the size.
My little aluminum
bread pans took about 55 minutes. The toothpick test is the most reliable way
to test if the cake is baked.
Leave to
cool in the pan / s for 10 minutes before unmolding on a rack to cool
completely.
Store in a
cake pan or other airtight container. Freezes well too.
Happy
Cooking Time.
