Festive Fruitcake with Sweet Apricot Glaze

Directions

Heat oven to 275℉ (140℃).

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 ½ 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 2½ 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).