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Apricot Fruitcake



Trans-fat Free, Good source of fiber


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
cup almonds
cup candied cherries
cup candied pineapple
1 teaspoon salt
1 teaspoon lemon zest
or orange, grated
½ teaspoon baking soda
2 tablespoons water
4 each egg whites


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 201g (7.1 oz)
Amount per Serving
Calories 83538% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 22g 110%
Trans Fat 0g
Cholesterol 92mg 31%
Sodium 909mg 38%
Total Carbohydrate 42g 42%
Dietary Fiber 3g 13%
Sugars g
Protein 16g
Vitamin A 21% Vitamin C 3%
Calcium 4% Iron 20%
* based on a 2,000 calorie diet How is this calculated?


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