Festive Fruitcake with Sweet Apricot Glaze

3 hours Prep: 20 minutes Cook: 2 hours

687 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

1	can	pecans	chopped
1	cup	candied pineapple	chopped
1	cup	golden raisins
1	cup	dates	chopped, pitted
1/2	cup	candied orange peel	diced
1/2	cup	candied cherries	halved
1 1/2	cups	flour, all-purpose
1/4	cup	butter	softened
1/2	cup	sugar	granulated
1/2	cup	brown sugar	packed
4	large	eggs
1/4	cup	orange juice
1/4	cup	liqueur	triple sec, grand marnier, cointreau or other orange flavor
1	tablespoon	lemon zest	grated
1	teaspoon	vanilla extract
1/2	teaspoon	nutmeg	freshly grated
1/4	teaspoon	baking soda

Directions

Heat oven to 275 degrees F.

Grease 8-inch springform pan or 6-cup Bundt pan (see note).

In large bowl combine pecans, candied pineapple, raisin, dates, candied orange peel, candied cherries and 1/2 cup flour; toss well to mix.

Set aside.

In second large bowl with electric mixer at low speed, beat butter, granulated sugar and brown sugar until light and fluffy.

Beat in eggs, orange juice, orange liqueur, grated lemon peel, vanilla, nutmeg, baking soda and remaining 1 cup flour until thoroughly blended and smooth.

Fold in reserved fruit mixture.

Pour batter into prepared pan; bake 2 1/2 hours until wooden pick inserted in center comes out clean.

Cool in pan on wire rack 1 hour; remove cake from pan to rack to cook completely.

Refrigerate, tightly wrapped in foil, at least 24 hours and up to 3 weeks before serving (see note).

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Nutrition Facts

Serving Size 235g

Amount per Serving

Calories 687 23% of calories from fat

	% Daily Value*
Total Fat 17.0g	27%
Saturated Fat 9.0g	45%
Trans Fat 0.0g
Cholesterol 242mg	81%
Sodium 193mg	8%
Total Carbohydrate 126.0g	42%
Dietary Fiber 7.0g	26%
Sugars 76.0g
Protein 14.0g	27%

Vitamin A	12%		Vitamin C	14%
Calcium	8%		Iron	24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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