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| Apricot Fruitcake |
"This is any other high-quality fruitcake for the vacations. Originally submitted to CakeRecipe.Com. Pecans may be substituted for walnuts."
Ingredients :
- 1 cup dried apricots
- 1 cup water
- three/4 cup butter
- 1 cup white sugar
- four eggs
- 1 cup golden raisins
- 1 pound crimson and green candied cherries
- 6 candied pineapple slices
- 1 pound dried mixed fruit
- 2 cups all-purpose flour, divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup apricot nectar
- 1 cup chopped walnuts
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- Preheat oven to 275 stages F (one hundred thirty five tiers C). Grease two nine inch tube pans.
- In a saucepan over medium heat cook apricots inside the water until they may be tender. Press them via a sieve and allow them to cool.
- Separate the eggs. Beat the egg yolks till lemony colored. Then beat the egg whites until stiff peaks are fashioned. Set aside.
- Cream the butter or margarine and sugar together. Add the crushed egg yolks and the apricots, and blend very well.
- Combine the raisins, candied cherries, candied pineapple, and combined dried end result in a bowl lined with one cup of the flour.
- Combine the final flour, baking soda, and salt. Add this flour combination alternately to the creamed mixture with the apricot juice. Blend this batter into the combined end result. Add the chopped pecans or walnuts and fold within the overwhelmed egg whites. Turn the batter into the prepared pans.
- Bake at 275 stages F (a hundred thirty five degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes approximately 24 servings.
Notes :
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