Description
A moist and flavorful Christmas Apricot and Walnut Fruitcake combining dried apricots, raisins, glace cherries, mixed peel, and crunchy walnuts in a tender, buttery batter. This traditional holiday cake is simmered to soften the fruit, then baked to perfection for a festive treat.
Ingredients
Scale
Fruit Mixture
- 2 1/2 cups water
- 1 1/2 cups raisins
- 2 cups dried apricots, roughly chopped
- 1/4 cup white sugar
Butter Mixture
- 1 cup salted butter, softened
- 1/2 cup cream cheese, softened
- 1 cup white sugar
- 4 large eggs
- 1 1/2 teaspoon vanilla extract
Dry Ingredients and Add-ins
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 2 cups glace cherries, roughly chopped (1 cup red, 1 cup green)
- 1 cup mixed peel
- 1 cup chopped walnuts
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the fruitcake.
- Prepare Pans: Lightly coat two loaf pans with non-stick cooking spray and line them with parchment paper for easy removal of the cakes.
- Simmer Fruit Mixture: In a saucepan over medium heat, combine 1/4 cup white sugar, chopped apricots, raisins, and water. Bring to a simmer and cook for 30 minutes while stirring occasionally to soften the fruit and blend flavors. Remove from heat and cool.
- Cream Butter Mixture: While the fruit cools, beat together the softened butter, cream cheese, vanilla extract, and the remaining 1 cup of sugar until smooth and creamy.
- Add Eggs: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition to create a homogenous batter.
- Combine Fruit and Batter: Add the cooled apricot and raisin mixture, including the liquid, into the batter. Mix thoroughly to combine all ingredients.
- Add Dry Ingredients: Sift together the flour and baking powder, then add into the batter and mix well to form a consistent dough.
- Fold in Nuts and Fruits: Gently fold in the chopped glace cherries, mixed peel, and walnuts to evenly distribute them throughout the batter without overmixing.
- Fill Pans: Divide the batter evenly into the prepared loaf pans, filling each no more than 3/4 full. Tap the pans gently on the counter to settle the batter into the corners.
- Bake: Bake the fruitcakes for 55 minutes. Check doneness by inserting a toothpick in the center; if it comes out clean, the cakes are done. If not, bake for an additional 5 minutes and test again.
- Cool: Remove the cakes from the oven and allow them to rest in the pans for 10 minutes before transferring to a wire cooling rack. Let them cool completely before slicing and serving.
Notes
- Ensure the dried fruits are chopped roughly to allow even texture throughout the cake.
- Do not overmix after adding the nuts and fruits to avoid a dense cake.
- Line the loaf pans with parchment paper for easy removal and cleaner edges.
- The cake can be made ahead and wrapped tightly to enhance the flavors as it rests.
- Check for doneness near the end of baking to prevent overbaking, which can dry out the cake.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western, Christmas
Keywords: Christmas fruitcake, apricot fruitcake, walnut fruitcake, holiday baking, baked fruitcake, traditional Christmas cake
