Apricot Fruitcake

2 HRS 30 MIN Prep: 15 MIN Cook: 2 HRS 15 MIN

835 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

1	cup	apricots	cut in small pieces
1	x	water	to cover
3/4	cup	butter
1	cup	sugar
4	each	egg yolks
2	cups	flour, all-purpose
1	pound	mixed candied fruit
1	cup	golden raisins
1/3	cup	almonds	chopped
1/3	cup	candied cherries
1/3	cup	candied pineapple	diced
1	teaspoon	salt
1	teaspoon	lemon zest	or orange, grated
1/2	teaspoon	baking soda
2	tablespoons	water	hot
4	each	egg whites

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 10andquot; 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 t in two layers of heavy-duty foil for at least two weeks.

Freeze after that.

Defrost to serve.

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Nutrition Facts

Serving Size 201g

Amount per Serving

Calories 835 38% of calories from fat

	% Daily Value*
Total Fat 35.0g	54%
Saturated Fat 22.0g	110%
Trans Fat 0.0g
Cholesterol 92mg	31%
Sodium 909mg	38%
Total Carbohydrate 127.0g	42%
Dietary Fiber 3.0g	13%
Sugars 72.0g
Protein 8.0g	16%

Vitamin A	21%		Vitamin C	3%
Calcium	4%		Iron	20%

* 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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