Apricot Fruitcake
Submitted by luckymom
Traditional fruitcake loaded with dried apricots, golden raisins, candied fruit, almonds, and cherries, aged for weeks for deep flavor.
This isn’t your typical fruitcake.
Dried apricots get a quick boil to plump them up before folding into a butter-rich batter with golden raisins, candied cherries, candied pineapple, and chopped almonds.
The cake bakes low and slow for over 2 hours with a pan of water in the oven to keep it moist, then gets wrapped in foil and left to age for at least two weeks before serving.
Freeze it after that for long-term storage, and it only gets better with time.
Chef Tips
- Toss all the fruit and nuts in flour before adding to prevent sinking
- Line the tube pan with brown paper for easy release
- Wrap the aged cake tightly in cheesecloth soaked with brandy for extra richness
Ingredients
Directions
In a small saucepan place apricots with enough water to cover.
Bring to a boil.
Cook one minute.
Drain off liquid. Cool. Meanwhile cream butter and sugar.
Ble nd in egg yolks.
Sift and measure flour. Use half of the flour to coat candied fruit, golden raisins, almonds, candied cherries, and candied pineapple.
Add to creamed mixture along with salt and lemon or orange peel.
Dissolve baking soda in hot water.
Beat egg whites until stiff.
Add soda to batter.
Add egg whites alternately with remainder of flour.
Butter 10 inch tube pan, line bottom with brown paper and butter again.
Pour batter in and bake at 275 for 2 hours and 15 minutes.
Have shallow pan of water in bottom of oven.
Let cake cool on wire rack in tube pan. Remove from pan and seal airtigh teaspoon in two layers of heavy-duty foil for at least two weeks. Freeze after that. Defrost to serve.
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