Description
This Quick & Easy Apricot and Walnut Fruitcake is a moist, flavorful dessert perfect for holidays or any special occasion. Packed with dried apricots, walnuts, and mixed dried fruits, it combines warm spices like cinnamon and nutmeg with a touch of orange juice for a deliciously comforting treat. Its simple preparation and baking method make it accessible for bakers of all levels.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup orange juice
Fruits and Nuts
- 1 cup chopped dried apricots
- 1 cup chopped walnuts
- 1 cup mixed dried fruit (such as raisins or currants)
Instructions
- Preheat and prepare the pan: Preheat your oven to 325°F (160°C). Grease a loaf pan and line it with parchment paper to ensure easy removal of the fruitcake after baking.
- Cream butter and sugar: In a large bowl, use a mixer to cream together the softened butter and brown sugar until the mixture becomes light, fluffy, and well combined, which will help create a tender cake texture.
- Add eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract for added flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. This ensures even distribution of the leavening agent and spices.
- Incorporate dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the orange juice. Mix gently until just combined to avoid overworking the batter, which can make the cake tough.
- Fold in fruits and nuts: Carefully fold in the chopped dried apricots, walnuts, and mixed dried fruit, ensuring they are evenly distributed throughout the batter.
- Pour and bake: Pour the batter into the prepared loaf pan, smoothing out the top for even baking. Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let the fruitcake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- You can substitute pecans or almonds for walnuts according to your preference or availability.
- For enhanced moisture and flavor, soak the dried fruits in orange juice for 30 minutes before folding them into the batter.
