Apricot Fruitcake Recipes

APRICOT FRUITCAKE

Steps:

• 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.

APRICOT AND MACADAMIA FRUITCAKE

Steps:

• Preheat oven to 300. Grease and lightly flour six 1-cup molds or one 9x5x3 loaf pan.
• In a small saucepan bring 1/2 cup apricot nectar just to boiling. Remove from heat and stir in apricots and raisins. Cover and let stand 10 minutes.
• In a large mixing bowl whip butter then beat in sugar, beating till combined.
• Add eggs one at a time.
• In a small bowl, combine the 1/4 cup apricot brandy, the 1/4 cup nectar and vanilla.
• In a medium bowl, combine the flour, baking soda and salt. Add the flour mixture and nectar mixture alternately to butter mixture, beating on low speed after each addition just until combined.
• Fold soaked fruit and chopped nuts into batter. Spread into prepared pan.
• Bake for 40 to 45 minutes for small pans or 70 minutes for the loaf pan. Cool cake in pans on a wire rack for 10 minutes. Remove from pans and cool completely on a wire rack.
• Poke holes into cake using a pick or skewer. Soak the cotton cheesecloth with the remaining 1/2 cup apricot brandy, wrap the cake and drizzle any remaining brandy over the cake. Wrap tightly in foil.
• Refrigerate for up to 5 days. Drizzle with the remaining 1/3 cup nectar after 24 hours.
• For longer storage, freeze for up to 3 months.