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Course : Cakes
Type of Prep : Bake
Occasion : Christmas
 
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Apricot Fruitcake

From Diana Rattray,
Your Guide to Southern Food.
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INGREDIENTS:

  • 2 cups golden raisins
  • 2 cups dried apricots, coarsely chopped
  • 2 cups dates, coarsley chopped
  • 3 cups pecans, coarsely chopped
  • 2 cups walnuts, coarsley chopped
  • 1/2 cup honey
  • 1/4 cup water
  • 1 teaspoon lemon juice
  • 1 cup butter, softened
  • 1 1/4 cups brown sugar, packed
  • 4 eggs
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon mace
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda

PREPARATION:

Generously grease two 9 x 5 x 3-inch loaf pans; line with waxed paper; grease the waxed paper. In a large bowl, combine the fruits, nuts, honey, water and lemon juice; set aside. In a mixing bowl, cream butter and sugar. Add eggs and mix well. Fold into fruit mixture. Combine dry ingredients; gradually fold into the fruit mixture until fruit is evenly coated. Pour into 2 greased and waxed paper-lined 9 x 5 x 3-inch loaf pans. With a shallow pan of water in the bottom of the oven, bake at 275° for 2 1/2 hours or until cake tests done. Cover with foil during the last 30 minutes. Cool 10 minutes; remove to wire rack to cool completely. Remove waxed paper and wrap each cake in foil. Place in plastic bags and store in a cool dry place.
Makes 2 loaves.

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