Apricot Fruitcake

Name: Apricot Fruitcake
Yield: 1
Cuisine: Fusion
Ingredients: apricots; water; butter; sugar; egg yolks; flour; candied fruit; golden raisins; almonds; candied cherries; candied pineapple; salt; lemon zest; baking soda; water; egg whites

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
1	cup	apricots cut in small pieces	*
1	x	water to cover	*
¾	cup	butter
1	cup	sugar
4	each	egg yolks	*
2	cups	all-purpose flour
1	pound	candied fruit	*
1	cup	golden raisins
⅓	cup	almonds chopped	*
⅓	cup	candied cherries	*
⅓	cup	candied pineapple diced	*
1	teaspoon	salt
1	teaspoon	lemon zest or orange, grated
½	teaspoon	baking soda
2	tablespoons	water hot
4	each	egg whites	*

Ingredients

Amount	Measure	Ingredient	Features
237	ml	apricots cut in small pieces	*
1	x	water to cover	*
177	ml	butter
237	ml	sugar
4	each	egg yolks	*
473	ml	all-purpose flour
453.6	g	candied fruit	*
237	ml	golden raisins
79	ml	almonds chopped	*
79	ml	candied cherries	*
79	ml	candied pineapple diced	*
5	ml	salt
5	ml	lemon zest or orange, grated
2.5	ml	baking soda
30	ml	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 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.