Apricot Fruitcake. This gentle apricot fruitcake recipe takes our extremely popular Apricot Raisin Cake and turns it right into a moist and scrumptious Christmas fruitcake.
Apricot Fruitcake.
As promised to my followers on the Rock Recipes Fb Web page, right here is my newest gentle fruitcake that I’ve been engaged on. It’s based mostly upon the Apricot Raisin Cake that’s so well-liked right here in Newfoundland, particularly through the vacation season.
Dried apricots.
I’ve all the time preferred the feel of that cake, so I bumped up the quantity of fruit in it. I added some glacé cherries and blended fruit as properly.
Apricot Fruitcake
I’ve added no nuts right here however in case you are so inclined, add your favorite chopped toasted selection to this recipe. This simply might destined to be a brand new household favorite for the vacation season.
I like golden raisins on this recipe however another raisin and even currents work properly.
The recipe upon which this gentle fruitcake is predicated could be very well-liked right here in Newfoundland, particularly round Christmas. Discover the unique moist, wealthy Apricot Raisin Cake right here.
Apricot Raisin Cake
Initially printed Nov 18, 2009. Up to date Photographs December 18, 2015.
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Prep Time:
2 hours
Cook dinner Time:
1 hour
Complete Time:
3 hours
This moist, spice-less fruitcake is one in every of our household favorites. It’s not practically as closely flavored as darkish fruitcake. Since no spices or molasses are used this cake depends purely on the flavour of the dried fruits.
Substances
- 2 1/2 cups water
- 1 1/2 cups gentle raisins or sultana raisins
- 2 cup dried apricots chopped
- 1/4 cup sugar
- 1 cup butter
- 1/2 cup cream cheese
- 1 cup sugar
- 4 eggs
- 2 1/2 cups all objective flour
- 1 tsp baking powder
- 1 pound glace cherries, chopped
- 1 pound blended dried fruit
- 1 1/2 tsp vanilla extract
Directions
- In a medium saucepan mix the water, apricots, 1/4 cup sugar and raisins and simmer slowly for half-hour. Put aside to chill utterly to room temperature.
- Cream the butter, cream cheese, vanilla extract and 1 cup of sugar till gentle and fluffy.
- Beat within the eggs, one after the other, beating properly after every addition.
- Sift collectively the flour and baking powder.
- Fold half of the dry components into the creamed combination.
- Fold within the cooled boiled apricot combination.
- Fold within the remaining dry components.
- Fold within the cherries and dried fruit.
- Bake in a greased and floured tube pan or 2 greased and parchment lined small loaf pans at 325 levels F for about an hour or till toothpick inserted within the heart comes out clear.
- A tube pan will most likely take over an hour relying on measurement. My small aluminum loaf pans took about 55 minutes. The toothpick take a look at is essentially the most dependable technique to take a look at if the cake is baked.
- Cool within the pan/s for a ten minutes earlier than turning out onto a wire rack to chill utterly.
- Retailer in a cake tin or different hermetic container. Freezes properly too.
Notes
The prep time right here contains cooling time for the boiled raisin base.
I like to recommend utilizing gentle raisins on this recipe if you wish to preserve the golden coloration of the cake crumb. Utilizing darker raisins can have an effect on the colour however not the flavour of the cake.
Really helpful Merchandise
Rock Recipes a participant within the Amazon Companies LLC Associates Program, an affiliate promoting program designed to offer a way for us to earn charges by linking to Amazon.com and affiliated websites. Our product suggestions are virtually solely for these we at the moment use or have used prior to now.
Diet Info
Yield
48
Serving Measurement
48 servings
Quantity Per Serving
Energy 171Saturated Fats 3gLdl cholesterol 26mgSodium 50mgCarbohydrates 30gFiber 2gSugar 17gProtein 2g
