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My review
Apricot Fruitcake
Carol
"This is another great fruitcake for the holidays. Originally submitted to CakeRecipe.com. Pecans can be substituted for walnuts."
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Ingredients
servings 296 calsOriginal recipe yields 24 servings (2 - 9 inch tube pans)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.
- In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
- Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
- Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.
- Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
- Combine the remaining flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans.
- Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.
Nutrition Facts
Per Serving: 296 calories; 10 g fat; 51 g carbohydrates; 3.8 g protein; 46 mg cholesterol; 145 mg sodium. Full nutrition
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Reviews
Read all reviews 911 Ratings
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Most helpful positive review
12/16/2003
This fruitcake is super moist . I made it on Sunday and ate it on Monday and it was like a fruitcake that had been maturing for 3 months. Great if you are behind in your fruitcake baking for ch...
Most helpful critical review
12/26/2016
I don't know if I did something wrong but this cake turned out very dry. I'm a pretty good baker and followed the directions to the letter. My oven temp is true and I didn't overbake it. I li...
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12/16/2003
This fruitcake is super moist . I made it on Sunday and ate it on Monday and it was like a fruitcake that had been maturing for 3 months. Great if you are behind in your fruitcake baking for ch...
12/14/2007
All of Carol's recipes are great. I have tested them time and time again and all over the country I hear the same. I do set my oven on 325 degrees for 1-1/2 hours. It seems to work best for me...
1/14/2011
Outrageous used1 cup cut apricots and used the water softened (not mushy) in for (nectar) liquid to cut calories used 8 ounces of dried pineapple and replaced mixed fruit with pecans. Lasted for...
4/23/2013
I don't even like fruitcake that much--or I didn't think I did! But this cake is so moist and awesome I went on an apricot baking spree. My husband thought I was crazy for baking cakes all day u...
12/26/2016
I don't know if I did something wrong but this cake turned out very dry. I'm a pretty good baker and followed the directions to the letter. My oven temp is true and I didn't overbake it. I li...
11/26/2015
My go to fruitcake recipe. Have been making this for several years and get requests for this cake year round. I enjoy the cake after a bit of seasoning but is good right out of the oven.
10/22/2014
absolutely the best fruit cake i have ever made. the texture and mointness is awesome. use real butter, and add a little coconut flavouring. marvellous, would highly recommend.