Description
This Quick & Easy Apricot and Walnut Fruitcake is a delightful and moist dessert perfect for the holidays or any time you crave a flavorful fruit loaf. Packed with chopped dried apricots, crunchy walnuts, and sweet golden raisins, this fruitcake combines warm spices like cinnamon with a tender crumb, flavored with vanilla and orange juice for a bright, fresh taste. Simple to prepare and baked to golden perfection, it’s a festive treat sure to impress.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 large eggs
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
Fruits and Nuts
- 1 cup dried apricots, chopped
- 1 cup chopped walnuts
- 1/2 cup golden raisins
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C) and grease a 9×5-inch loaf pan to ensure the fruitcake doesn’t stick during baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and brown sugar using a mixer or wooden spoon until the mixture is light and fluffy, creating a smooth base for the batter.
- Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and orange juice to infuse the batter with aromatic and citrus flavors.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt for an even distribution of the dry components.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the batter and keeping the fruitcake tender.
- Fold in Fruits and Nuts: Carefully fold in the chopped apricots, walnuts, and golden raisins until they are evenly distributed throughout the batter.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool the Fruitcake: Allow the fruitcake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps it set and makes it easier to slice without crumbling.
Notes
- For enhanced flavor, soak the dried apricots and golden raisins in orange juice or rum for 30 minutes before folding into the batter.
- This fruitcake stores well wrapped tightly in the refrigerator for up to a week.
- For longer storage, freeze the fruitcake and thaw slices as needed.
