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
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
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
