APRICOT & ALMOND FRUITCAKE
This bake is lighter than the traditional rich fruitcake and is a blank canvas to ice and decorate as you wish
Provided by Sarah Cook
Categories Dessert
Time 1h55m
Number Of Ingredients 14
Steps:
- Mix the sultanas and sherry and set aside for 1 hr to soak.
- Heat oven to 160C/140C fan/gas 3. Grease a deep, 23cm loose-bottomed cake tin, and line the base and sides with a double layer of baking parchment that comes about 2.5cm above the sides of the tin. In your largest mixing bowl, beat the butter, sugar and vanilla together until pale and fluffy. Beat in the eggs one by one.
- Stir in the flour, baking powder, and the ground and flaked almonds. Next, add the soaked sultanas with any remaining sherry, the dried apricots, the mixed peel, and all the zest and juice. Scrape into the cake tin, smoothing out the surface.
- Bake on the middle shelf of the oven for 1 hr 25 mins. Poke with a skewer in the centre to check it is cooked - if the skewer comes out with any uncooked mixture stuck to it, bake for 10 mins more before checking again. Cool in the tin. Decorated, or wrapped in greaseproof paper and foil, the cake will keep for up to a month.
Nutrition Facts : Calories 486 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 43 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.53 milligram of sodium
APRICOT FRUITCAKE
This is another great fruitcake for the holidays. Originally submitted to CakeRecipe.com. Pecans can be substituted for walnuts.
Provided by Carol
Categories Desserts Cakes Holiday Cake Recipes
Yield 24
Number Of Ingredients 14
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.
Nutrition Facts : Calories 296.3 calories, Carbohydrate 51 g, Cholesterol 46.3 mg, Fat 10 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 4.2 g, Sodium 145.2 mg, Sugar 26.2 g
APRICOT FRUITCAKE
My husband didn't care for fruitcake (which I love) - till he tasted this one. He and I have three children. He's an avid fishermen...when others are canning fruits and vegetables, I'm busy canning and smoking salmon! -Clare Brooks, Juneau, Alaska
Provided by Taste of Home
Categories Desserts
Time 2h55m
Yield 2 loaves (18 slices each).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the fruits, nuts, honey, water and lemon juice; set aside. , In another large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Fold into fruit mixture. Combine dry ingredients; gradually fold into the fruit mixture until evenly coated. Pour into two greased and waxed paper-lined 9x5-in. loaf pans. , With a shallow pan of water in the bottom of the oven, bake at 275° for 2-1/2 hours or until cake tests done. Cover with foil during the last 30 minutes. , Cool 10 minutes; remove to wire rack to cool completely. Remove waxed paper and wrap each cake in foil. Place in plastic bags and store in a cool, dry place.
Nutrition Facts : Calories 360 calories, Fat 20g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 117mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 3g fiber), Protein 6g protein.
APRICOT AND MACADAMIA FRUITCAKE
Why did I collect all these fruitcake recipes? It must have seemed like a good idea at the time. Please let us know if you try this one!
Provided by Chef MB
Categories Dessert
Time 1h20m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 15
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.
APRICOT-MACADAMIA NUT FRUITCAKE
Steps:
- Preheat oven to 275 degrees. Grease & flour a 6 Cup bundt pan. Cream Butter with sugar in a large bowl. In a separte small bowl, beat egg yolks to blend, then add to butter mixture. Combine milk, brandy and vanilla in another bowl. Add to butter mixture alternately with flour in 4 batches. Stir in apricots, raisins and nuts. Beat egg whites until soft peaks form. Add cream of tartar and continue to beat until whites are stiff but not dry. Gently fold whites into butter. Spoon mixture into prepared pan. Bake 2 1/4 hrs or until tester comes out clean. Cool completely in pan on rack.
APRICOT & MACADAMIA EGGNOG BREAD
Holidays and nut breads are made for each other. My spiced quick bread has three of the ingredients I can't resist - eggnog, apricots and macadamia nuts. -Nancy Heishman, Las Vegas, NV
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, 2-1/2 cups eggnog, oil, orange zest and orange juice until blended. Add to flour mixture; stir just until moistened. Fold in apricots and macadamia nuts., Transfer to 2 greased 9-x5-in. loaf pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For glaze, in a small bowl, mix confectioners' sugar and enough eggnog to reach drizzling consistency. Spoon over loaves. Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 242 calories, Fat 10g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 186mg sodium, Carbohydrate 35g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.
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