Ingredients

2 1/2 cups water

1 1/2 cups raisins

2 cups dried apricots, roughly chopped

1 1/4 cups white sugar

1 cup salted butter, softened

1/2 cup cream cheese, softened

4 large eggs

1 1/2 teaspoon vanilla extract

2 1/2 cups all purpose flour

1 teaspoon baking powder

2 cups glace cherries, roughly chopped (use equal parts red and green if desired)

1 cup mixed peel

1 cup chopped walnuts

Instructions

Step 1: Preheat your oven to 325°F (165°C). Prepare two loaf pans by lightly coating with non-stick cooking spray and lining with parchment paper. Set aside.

Step 2: In a saucepan over medium heat, combine 1/4 cup of white sugar, chopped apricots, raisins, and water. Bring to a simmer and cook for 30 minutes, stirring occasionally. Remove from heat and let cool.

Step 3: While the fruit mixture cools, cream together the softened butter, cream cheese, vanilla extract, and the remaining 1 cup sugar until smooth and fluffy.

Step 4: Add eggs one at a time to the creamed mixture, mixing well after each addition.

Step 5: Stir in the cooled apricot and raisin mixture, including the liquid. Mix until well combined.

Step 6: Sift together the flour and baking powder, then add to the wet ingredients. Mix thoroughly.

Step 7: Fold in glacé cherries, mixed peel, and chopped walnuts gently.

Step 8: Divide the batter between the prepared loaf pans, filling each no more than three-quarters full. Tap the pans on the countertop to settle the batter into the corners.

Step 9: Bake for 55 minutes. Test doneness by inserting a toothpick into the center—if it comes out clean, the fruitcakes are done. If not, bake an additional 5 minutes and test again.

Step 10: Remove from oven and let rest in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely before slicing.

Tips & Variations

Soak the dried fruits overnight in a splash of rum or orange juice for extra flavor and moisture.

Replace walnuts with pecans or almonds if preferred.

For a lighter fruitcake, reduce the sugar slightly or substitute part of it with honey.

Make sure not to overfill the loaf pans to avoid batter spilling during baking.

Storage

Store the fruitcake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two weeks. For longer storage, wrap well and freeze for up to three months. Thaw overnight in the refrigerator before serving. You can refresh slices by warming briefly in a low oven or microwave.

FAQs

Can I use other dried fruits instead of apricots and raisins?

Yes, you can substitute or add fruits like dried cranberries, figs, or dates depending on your preference. Just ensure they are roughly chopped and well incorporated.

Do I need to let the fruitcake mature before eating?

While you can enjoy it once cooled, fruitcakes often taste better after letting them rest for a few days to allow flavors to meld. Wrapping it and storing at room temperature helps improve the texture and taste over time.