Apricot Fruitcake Popular Recipes

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Apricot Fruitcake

"This is another terrific fruitcake for the vacations. Originally submitted to CakeRecipe.Com. Pecans may be substituted for walnuts."

Ingredients :

1 cup dried apricots
1 cup water
three/4 cup butter
1 cup white sugar
four eggs
1 cup golden raisins
1 pound purple and green candied cherries
6 candied pineapple slices
1 pound dried blended fruit
2 cups all-motive flour, divided
1/2 teaspoon baking soda
half teaspoon salt
half of cup apricot nectar
1 cup chopped walnuts

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 275 degrees F (a hundred thirty five ranges C). Grease two 9 inch tube pans.
In a saucepan over medium heat cook dinner apricots inside the water until they may be soft. Press them via a sieve and let them cool.
Separate the eggs. Beat the egg yolks until lemony coloured. Then beat the egg whites till stiff peaks are fashioned. Set aside.
Cream the butter or margarine and sugar together. Add the crushed egg yolks and the apricots, and mix thoroughly.
Combine the raisins, candied cherries, candied pineapple, and mixed dried end result in a bowl covered with one cup of the flour.
Combine the remaining flour, baking soda, and salt. Add this flour mixture alternately to the creamed aggregate with the apricot juice. Blend this batter into the mixed culmination. Add the chopped pecans or walnuts and fold inside the crushed egg whites. Turn the batter into the organized pans.
Bake at 275 degrees F (135 ranges C) for two hours. Garnish cakes with candied pineapples and cherries. Makes approximately 24 servings.

Notes :

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