Concoct A New Menu Apricot Fruitcake :: Popular Recipes

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Apricot Fruitcake

"This is some other extraordinary fruitcake for the holidays. Originally submitted to CakeRecipe.Com. Pecans may be substituted for walnuts."

Ingredients :

1 cup dried apricots
1 cup water
three/4 cup butter
1 cup white sugar
four eggs
1 cup golden raisins
1 pound purple and inexperienced candied cherries
6 candied pineapple slices
1 pound dried mixed fruit
2 cups all-reason flour, divided
half teaspoon baking soda
1/2 teaspoon salt
half cup apricot nectar
1 cup chopped walnuts

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 275 levels F (135 ranges C). Grease two 9 inch tube pans.
In a saucepan over medium warmness cook dinner apricots in the water until they are gentle. Press them via a sieve and let them cool.
Separate the eggs. Beat the egg yolks till lemony coloured. Then beat the egg whites until stiff peaks are formed. Set apart.
Cream the butter or margarine and sugar collectively. Add the crushed egg yolks and the apricots, and blend thoroughly.
Combine the raisins, candied cherries, candied pineapple, and combined dried culmination in a bowl covered with one cup of the flour.
Combine the last flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed end result. Add the chopped pecans or walnuts and fold in the overwhelmed egg whites. Turn the batter into the prepared pans.
Bake at 275 ranges F (135 stages C) for two hours. Garnish desserts with candied pineapples and cherries. Makes about 24 servings.

Notes :

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