Christmas Apricot and Walnut Fruitcake Recipe
A rich and festive Christmas Apricot and Walnut Fruitcake that combines the natural sweetness of dried apricots and raisins with the crunch of walnuts and the colorful touch of glace cherries. This moist, flavorful loaf is perfect for holiday celebrations and can be enjoyed sliced with a cup of tea or coffee.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 loaves 1x
- Category: Dessert
- Method: Baking
- Cuisine: Western
Ingredients
Scale
Fruit Mixture
- 2 1/2 cups water
- 1 1/2 cups raisins
- 2 cups dried apricots, roughly chopped
- 1 1/4 cups white sugar (divided: 1/4 cup for fruit mixture, 1 cup for creaming)
Cake Batter
- 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 (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
- Do not fill the loaf pans more than 3/4 full to prevent overflow during baking.
- Allow the fruit mixture to cool before adding to the batter to avoid cooking the eggs prematurely.
- Use parchment paper for easy removal and cleaner loaf edges.
- Storage tip: Wrap cooled fruitcake tightly and store in an airtight container; it can improve in flavor if left to mature a few days before eating.
- You can substitute walnuts with pecans if preferred.
- Chilling the cream cheese and butter before creaming helps achieve a smooth batter.
Keywords: christmas fruitcake, apricot fruitcake, walnut fruitcake, holiday cake, festive dessert, dried fruit cake
