Christmas Apricot and Walnut Fruitcake
Fruitcake was always present in our home when I was growing up. From the end of November until well into January, fruitcake was in full supply and ready for the taking. My mom used to make her fruitcakes in a bundt pan, which might be more traditional.
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 (I used one cup red and one cup green)
1 cup mixed peel
1 cup chopped walnuts
Instructions
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 (I used one cup red and one cup green)
1 cup mixed peel
1 cup chopped walnuts
Instructions
- Preheat oven to 325 degrees.
- Prepare to loaf pans by lightly coating with non-stick cooking spray and lining with parchment paper. Set aside.
- In a sauce pan, over medium heat, combine 1/4 cup white sugar, the chopped apricots, raisins, and the water. Bring to a simmer and allow to cook for 30 minutes, stirring occasionally. Remove from heat and allow to cool.
- In the meantime, cream together the butter, cream cheese, vanilla extract, and the remaining 1 cup sugar.
- For full instructions please see : www.lordbyronskitchen.com
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