Get ready to indulge in the festive flavors of the season with our delightful Christmas Apricot Walnut Fruitcake! This traditional recipe is not just any fruitcake; it's a luscious blend of sweet dried fruits and crunchy walnuts, all enveloped in a rich, spiced batter that will have your taste buds dancing with joy. Perfect for holiday gatherings or as a thoughtful homemade gift, this fruitcake is sure to become a cherished part of your festive celebrations. So, roll up your sleeves and discover how easy it is to create this scrumptious treat that’s bursting with flavor and holiday cheer!
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Traditional
Serves: 1 fruitcake
Ingredients
- 2 cups mixed dried fruits
- 1 cup walnuts, chopped
- 1 cup apricots, chopped
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 4 large eggs
- 1/2 cup orange juice
- 1/4 cup brandy (optional)
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 325°F (165°C). Grease and line a 9-inch loaf pan with parchment paper, allowing some overhang for easy removal.
- In a medium bowl, mix chopped dried fruits (mixed fruits and apricots) with chopped walnuts. Toss with 2 tablespoons of flour to prevent fruit from sinking during baking.
- In another bowl, sift together remaining flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Gradually fold in the dry flour mixture, alternating with orange juice and brandy (if using). Mix until just combined, being careful not to overmix.
- Gently fold in the prepared fruit and nut mixture, ensuring even distribution throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for approximately 2 hours, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover loosely with aluminum foil.
- Remove from oven and let cool in the pan for 15 minutes. Then, use the parchment paper overhang to lift the cake out and transfer to a wire rack to cool completely.
- Optional: Once cooled, you can brush the cake with additional brandy or orange liqueur for extra moisture and flavor. Wrap in plastic wrap and let sit overnight to enhance flavors.
- Serve at room temperature. The fruitcake can be stored in an airtight container for up to 2 weeks, or refrigerated for up to a month.
Tips
- Prep Ahead: To enhance the flavors, consider soaking the dried fruits in brandy or orange juice overnight before baking. This will add moisture and depth to your fruitcake.
- Don’t Overmix: When combining the dry ingredients with the wet, mix just until incorporated. Overmixing can lead to a dense cake, so be gentle!
- Check for Doneness: Ovens can vary, so start checking your fruitcake for doneness at the
- 5-hour mark. If a toothpick comes out clean, it's ready to come out!
- Cool Completely: Allow your fruitcake to cool completely on a wire rack before slicing. This helps the flavors meld together and makes for cleaner cuts.
- Storage Matters: For the best flavor, wrap your cooled fruitcake tightly in plastic wrap and let it sit overnight before serving. It can be stored at room temperature for up to two weeks, or refrigerated for a month.
- Garnish for Presentation: For a festive touch, consider decorating the top with additional chopped nuts or candied fruits before serving.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
