Sweet, fruity, and delightfully nutty, this Easy Apricot and Walnut Fruitcake offers a fresh take on a classic treat, and it’s every bit as simple as it is scrumptious. Chock-full of chewy apricots, crunchy walnuts, and golden raisins, this loaf bakes up aromatic and golden brown, welcoming you with the warmth of cinnamon and subtle tang from orange juice. Whether you’re a longtime fruitcake lover or someone who’s never ventured beyond a holiday tin, this approachable recipe will win you over and have you reaching for a second slice.

Ingredients You’ll Need

Easy Apricot and Walnut Fruitcake Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of easy-to-find ingredients are all you need to create a moist, flavorful loaf bursting with color and texture. Each addition plays its part in making your Easy Apricot and Walnut Fruitcake moist, tender, and loaded with character.

Dried Apricots: Their sweet tang brings a soft, sunny bite that stands out beautifully in every slice.
Walnuts: A generous crunch and buttery richness elevate the texture and balance the cake’s overall taste.
Golden Raisins: These little gems add pockets of juicy sweetness, making the loaf extra moist.
Brown Sugar: Lends a deep, caramel note that ties all the flavors together perfectly.
Unsalted Butter: Melted for ease, butter gives the fruitcake its luxurious, tender crumb.
Eggs: Two eggs are just right to bind everything and give the loaf lightness.
Vanilla Extract: Adds a classic warmth and rounds out the fruit flavors.
All-Purpose Flour: The base structure for your loaf – keep it light by not overmixing.
Baking Powder: Just enough lift to keep your fruitcake from feeling heavy.
Salt: A pinch sharpens all the sweet and fruity notes (don’t skip it!).
Ground Cinnamon: A subtle spice that makes the flavors extra cozy.
Orange Juice: Adds brightness and a gentle citrus lift throughout.

How to Make Easy Apricot and Walnut Fruitcake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F, and get your 9×5-inch loaf pan ready. Lightly grease your pan and line it with parchment paper, letting some excess hang over the sides for easy lifting later. This step makes sure your Easy Apricot and Walnut Fruitcake comes out looking as gorgeous as it tastes, with no sticky mishaps.

Step 2: Mix the Fruits and Nuts

In a large bowl, toss the chopped dried apricots, walnuts, and golden raisins together. Mixing them first helps distribute the flavors evenly, so every slice has just the right ratio of chewy, fruity, and crunchy bits. Seeing all those colors together already makes you look forward to the finished cake!

Step 3: Blend the Wet Ingredients

In a separate bowl, whisk together the brown sugar, melted butter (let it cool for a minute), eggs, vanilla extract, and fresh orange juice until the mixture is smooth and glossy. This sweet, buttery mix is what brings all the ingredients together and gives the loaf its incredible moistness and flavor.

Step 4: Combine the Dry Ingredients

Now, in another bowl, blend the all-purpose flour, baking powder, salt, and ground cinnamon with a whisk. Mixing your dry ingredients separately prevents lumps and means your Easy Apricot and Walnut Fruitcake will have a fine, even crumb. The scent of cinnamon is already hinting at the coziness to come.

Step 5: Bring the Batter Together

Gently stir the dry ingredients into the wet mixture, stirring just until combined. This is your chance to avoid overmixing—think gentle folding rather than vigorous stirring. Next, fold in the apricot, walnut, and raisin mixture until those goodies are evenly distributed throughout the batter.

Step 6: Bake the Fruitcake

Pour the batter into your prepared loaf pan and smooth the top. Pop it into the oven and bake for 50 to 60 minutes. You’ll know it’s ready when a toothpick poked into the center comes out clean (or with a few moist crumbs). The aroma while this bakes is incredible—warm notes of fruit, spice, and nuttiness fill your kitchen.

Step 7: Cool and Enjoy

Let the loaf cool in its pan for 10 minutes before carefully lifting it out and setting it on a wire rack. Cooling it like this helps set the cake’s structure and keeps it from getting soggy. Once completely cool, slice and marvel at those vibrant, mosaic-like cross-sections.

How to Serve Easy Apricot and Walnut Fruitcake

Garnishes

A simple dusting of powdered sugar, a few extra chopped walnuts, or even delicate curls of orange zest can elevate your Easy Apricot and Walnut Fruitcake to showstopper status. These little touches add a pretty finish and a hint of extra flavor—perfect for special occasions or whenever you want to make tea time feel extra fabulous.

Side Dishes

Pair each slice with a dollop of softly whipped cream, a scoop of vanilla ice cream, or a spoonful of tangy Greek yogurt for a lovely dessert. If you’re serving it at brunch, try it alongside fresh berries and a cup of hot, fragrant tea or strong coffee for a comforting, satisfying treat.

Creative Ways to Present

You can cut the fruitcake into dainty tea party-style fingers, wrap individual slices in parchment for a picnic treat, or layer cubes of the cake with mascarpone and berries to create a playful trifle. The colors and textures shine no matter how you serve it, making it a standout at potlucks, buffets, and gift baskets.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Easy Apricot and Walnut Fruitcake tightly in plastic wrap or foil and keep it at room temperature for up to five days. The flavors deepen as it sits, so the second slice you sneak tomorrow might actually taste even better! For best results, store in an airtight container to retain its moist crumb.

Freezing

If you wish to keep some for later or prep ahead for holidays, this fruitcake freezes beautifully. Wrap individual slices or the whole loaf tightly in plastic wrap, followed by a layer of foil. Pop it in the freezer for up to three months. Thaw overnight in the fridge or at room temperature when you’re ready to enjoy.

Reheating

To bring leftover slices back to cozy, just-baked warmth, microwave each piece for about 10–15 seconds or warm gently in a low oven (around 300°F) for 5–10 minutes. This revives its soft texture and makes the fruity flavors stand out, especially if you want to serve it with butter or cream.

FAQs

Can I use a different type Dessert

Absolutely! The Easy Apricot and Walnut Fruitcake is very adaptable—swap in chopped dried cherries, cranberries, or even figs for something a little different. Just keep the total fruit amount about the same for best results.

Do I need to soak the dried fruit first?

You don’t have to, but if your dried apricots or raisins feel particularly dry, a quick soak in warm water or orange juice for 10 minutes will help soften them and plump up the fruit, making your loaf even more moist and delicious.

Can I make this fruitcake gluten-free?

Yes, you can substitute your favorite gluten-free all-purpose flour blend for the regular flour. Just make sure it’s a 1-to-1 baking blend, and check if you need to add a little extra baking powder if your blend doesn’t already include it.

How can I tell when the fruitcake is fully baked?

Insert a toothpick or thin skewer into the center; your Easy Apricot and Walnut Fruitcake is done when it comes out clean or with just a few moist crumbs attached. Don’t worry if the top browns a bit—that caramelization adds delicious flavor!

Can I make this ahead of time for gifting?

Definitely! In fact, this fruitcake gets even better after a couple days, making it perfect for gifting. Wrap the cooled loaf tightly in plastic wrap and decorate with ribbon or a handwritten tag for a charming, homemade present.

Final Thoughts

If you’re searching for a recipe that’s simple, versatile, and guaranteed to please a crowd, you can’t go wrong with this Easy Apricot and Walnut Fruitcake. Every bite is bursting with real fruit and nut flavor, and there’s plenty of room to make it your own. Try it soon and watch it become a favorite in your kitchen too!

Easy Apricot and Walnut Fruitcake Recipe

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4.7 from 13 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 8 servings) 1x
Diet: Vegetarian

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Description

This Easy Apricot and Walnut Fruitcake is a delightful twist on the classic fruitcake, with the sweetness of dried apricots and the crunch of walnuts. Perfect for holiday gatherings or as a sweet treat any time of the year.

Ingredients

Scale

Dried Apricots and Walnut Mixture:

1 cup dried apricots, chopped
1 cup chopped walnuts
½ cup golden raisins

Batter:

½ cup brown sugar
½ cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup orange juice

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Instructions

Preheat the Oven: Preheat oven to 325°F. Grease and line a 9×5-inch loaf pan with parchment paper.
Mix Fruit and Nuts: In a large bowl, combine the chopped apricots, walnuts, and golden raisins.
Prepare Wet Mixture: In a separate bowl, whisk together the brown sugar, melted butter, eggs, vanilla extract, and orange juice until smooth.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, salt, and cinnamon. Add the dry ingredients to the wet mixture and stir until just combined.
Fold in Fruit and Nuts: Fold in the fruit and nut mixture until evenly distributed.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

This fruitcake can be made ahead and tastes even better after a day or two.
Wrap tightly in plastic wrap and store at room temperature for up to 5 days, or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American