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Sliced apricot fruitcake drizzled with honey glaze on a rustic wooden table.

Apricot Fruitcake

A delightful dessert that combines the sweetness of dried apricots with the richness of a traditional fruitcake, perfect for gatherings or afternoon tea.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 320
Ingredients Method Notes

Ingredients
  

For the fruit mixture
  • 2 1/2 cups water A key ingredient that helps hydrate the fruits.
  • 1 1/2 cups light raisins or sultana raisins Adds depth to the cake.
  • 2 cups dried apricots, chopped Adds sweetness and color.
  • 1/4 cup sugar Enhances the sweetness of the fruits.
For the cake batter
  • 1 cup butter Adds a rich, creamy texture.
  • 1/2 cup cream cheese Introduces a smooth, velvety richness.
  • 1 cup sugar Provides delightful sweetness.
  • 4 pieces eggs Helps bind all ingredients.
  • 2 1/2 cups all-purpose flour Foundation of the cake.
  • 1 teaspoon baking powder Helps the cake rise.
  • 1 pound glace cherries, chopped Adds color and flavor.
  • 1 pound mixed dried fruit Offers variety in texture and taste.
  • 1 1/2 teaspoons vanilla extract Infuses aromatic essence.

Method
 

Preparation
  1. In a medium saucepan, combine 2 1/2 cups of water, chopped dried apricots, 1/4 cup sugar, and raisins. Bring to a simmer and let cook for about 30 minutes. Set aside to cool completely.
  2. In a mixing bowl, cream together the butter, cream cheese, vanilla extract, and 1 cup of sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Sift together the flour and baking powder in a separate bowl.
  5. Gently fold half of the dry flour mixture into the creamed mixture, then fold in the cooled apricot mixture.
  6. Fold in the remaining dry ingredients, then add chopped glace cherries and mixed dried fruit, folding gently.
Baking
  1. Preheat your oven to 325°F (160°C). Pour the batter into a greased and floured tube pan or two small greased and parchment-lined loaf pans.
  2. Bake for about 60 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Storing
  1. Store your Apricot Fruitcake in a cake tin or airtight container, where it will stay fresh for days. It also freezes well for future enjoyment.

Notes

Consider soaking the dried fruits for deeper flavor. Personalize your fruit choices or try adding spices for a unique twist.