Christmas Apricot and Walnut Fruitcake

why make this recipe

Christmas Apricot and Walnut Fruitcake is a delightful dessert that captures the spirit of the holiday season. With its rich flavors and colorful ingredients, this fruitcake is perfect for festive gatherings or as a lovely gift. The combination of dried fruits, nuts, and warm spices creates a comforting treat that is sure to please everyone. Whether enjoyed with a cup of tea or as a part of your holiday feast, this cake brings joy and warmth to every occasion.

how to make Christmas Apricot and Walnut Fruitcake

Ingredients:

• 1 cup dried apricots, chopped
• 1 cup walnuts, chopped
• 1 cup raisins
• 1 cup currants
• 1 cup mixed candied fruit
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1/2 cup orange juice
• 1/4 cup rum or brandy (optional)
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 325°F (160°C). Grease and flour a 9-inch round cake pan.
2. In a bowl, combine the dried apricots, walnuts, raisins, currants, and mixed candied fruit.
3. In another bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
4. In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
5. Beat in the eggs, one at a time, then stir in the orange juice, rum (if using), and vanilla extract.
6. Gradually add the dry ingredients to the wet mixture and mix well.
7. Fold in the fruit and nut mixture until evenly distributed.
8. Pour the batter into the prepared cake pan and spread evenly.
9. Bake for 1 hour or until a toothpick inserted into the center comes out clean.
10. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

how to serve Christmas Apricot and Walnut Fruitcake

Serve the Christmas Apricot and Walnut Fruitcake at room temperature. You can slice it and enjoy it as is, or with a light dusting of powdered sugar on top. This fruitcake pairs excellently with tea or coffee. For an extra special touch, you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream.

how to store Christmas Apricot and Walnut Fruitcake

To keep your fruitcake fresh, wrap it tightly in plastic wrap or aluminum foil. Store it in an airtight container at room temperature for up to a week. You can also refrigerate it for longer storage, up to three weeks. If you want to keep it even longer, consider freezing it. Make sure to wrap it well and it can last for several months in the freezer.

tips to make Christmas Apricot and Walnut Fruitcake

• Chop the fruits and nuts evenly to ensure they distribute well throughout the cake.
• Soak the dried fruits in warm water or juice for about 30 minutes before using to enhance their flavor and moisture.
• Decorate the cake with extra nuts or candied fruits on top before baking to give it a festive look.
• Let the cake age for a day before serving; this helps improve the flavors.

variation

You can customize this fruitcake by swapping in different nuts like pecans or almonds. You can also use chopped dates or figs in place of some of the dried fruits. For a twist, add a splash of your favorite citrus zest for a brighter flavor.

FAQs

Can I use fresh fruits instead of dried fruits?
Fresh fruits have a higher moisture content and may not work well in this recipe. Dried fruits are recommended for better texture and flavor.

Can I make this fruitcake ahead of time?
Yes! This fruitcake can be made several days in advance. In fact, it often tastes better after a day or two, once the flavors meld together.

What can I substitute for rum or brandy?
If you prefer not to use alcohol, you can substitute with more orange juice or even apple juice for a similar flavor profile.

Christmas Apricot and Walnut Fruitcake

This festive fruitcake, rich with dried apricots and crunchy walnuts, is a classic holiday treat. Perfect for sharing, it's a wonderfully moist and flavorful dessert that gets better with age.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Fruit Mixture

• 250 g Dried apricots chopped
• 150 g Walnuts chopped
• 50 g Candied peel
• 100 g Sultanas
• 60 ml Brandy or orange juice

Cake Batter

• 200 g All-purpose flour
• 1 tsp Baking powder
• 1 tsp Ground mixed spice
• 175 g Unsalted butter softened
• 175 g Light brown sugar
• 3 Large eggs
• 1 tbsp Molasses

Equipment

• Mixing bowls
• Measuring cups/spoons
• 20cm (8-inch) round cake tin
• Baking paper
• Electric mixer or whisk
• Spatula
• Wire rack

Method

 

Preparation

1. Combine chopped apricots, walnuts, candied peel, and sultanas in a bowl. Pour brandy or orange juice over the fruit and nuts, stir well, and let soak for at least an hour or overnight.
2. Preheat your oven to 150°C (300°F) and prepare a 20cm (8-inch) round cake tin by greasing and lining it with baking paper.

Baking

1. In a medium bowl, whisk together the flour, baking powder, and mixed spice.
2. In a large bowl, cream together the softened butter and light brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the molasses.
3. Gradually fold the dry ingredients into the wet mixture until just combined, then gently fold in the soaked fruit and nut mixture.
4. Spoon the batter into the prepared cake tin and smooth the top. Bake for 1.5 to 2 hours, or until a skewer inserted into the center comes out clean.
5. Let the fruitcake cool in the tin for 15 minutes before turning it out onto a wire rack to cool completely.

Notes

For best flavor, make this fruitcake at least a week in advance and allow it to mature, brushing with extra brandy or orange juice if desired.