Description
This Quick & Easy Apricot and Walnut Fruitcake is a moist, flavorful dessert perfect for holiday celebrations or any time you crave a deliciously spiced fruit bread. Loaded with chopped dried apricots, crunchy walnuts, and golden raisins, it combines warm cinnamon and nutmeg spices with a tender crumb, making it a delightful treat that’s both simple to prepare and bake.
Ingredients
Scale
Dried Fruit and Nuts
- 1 cup dried apricots, chopped
- 1 cup walnuts, roughly chopped
- 1/2 cup golden raisins
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Prepare Oven and Pan: Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan thoroughly and line the bottom with parchment paper to help with easy removal of the fruitcake after baking.
- Toss Fruit and Nuts with Flour: In a small bowl, combine the chopped apricots, walnuts, and golden raisins with 2 tablespoons of the all-purpose flour. Toss well to coat. This helps prevent the fruits and nuts from sinking to the bottom of the cake during baking.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer or whisk to cream together the softened unsalted butter and brown sugar until the mixture is light, fluffy, and well combined.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, beating well after adding each egg to ensure a smooth texture.
- Mix in Liquid Flavors: Stir in the orange juice and vanilla extract until fully incorporated, adding moisture and a citrusy aroma to the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the remaining flour, baking powder, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening and spices.
- Blend Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Fold in Fruit and Nut Mixture: Carefully fold the floured apricots, walnuts, and raisins into the batter ensuring even distribution throughout.
- Transfer and Bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Cool the Cake: Allow the fruitcake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents sticking and maintains its shape.
Notes
- For enhanced flavor, soak the dried fruit in orange juice or rum for 1 to 2 hours prior to mixing into the batter.
- This fruitcake stores well wrapped at room temperature for up to 5 days, or can be refrigerated for extended freshness.
- Ensure the fruit and nuts are well coated with flour to avoid settling in the batter.
- Use parchment paper lining to make removing the fruitcake from the pan easier and to maintain its shape.
