Apricot Fruitcake
The fruitcake is very moist . I made it on a Sunday and had it for breakfast on Monday. It was similar to a fruitcake that has been maturing for three months. Perfect if you’re a bit not up to date with your fruitcake baking for the holidays. That’s precisely what I’m looking to be used for.
Ingredients:
1 cup dried apricots
1 cup water
3/4 cup butter
1 cup white sugar
4 eggs
1 cup golden raisins
strawberry shortcake recipe
1 pound red and green candied cherries
6 candied pineapple slices
1 pound dried mixed fruit
2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup apricot nectar
1 cup chopped walnuts
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Directions
Preheat oven to 265 degree F (135 to 135 degrees C). Grease two 9-inch tube pans.
In a large saucepan, on medium-high heat, cook the apricots in the water until they become soft. Put into a sieve, then allow them to cool.
Separate eggs. Beat the yolks of the eggs until they turn lemony. Beat eggs whites till stiff peaks have formed. Set aside.
