Recipe

Apricot Fruitcake Recipe Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 6 months, 1 week ago I know this isn't the right season for posting a fruitcake recipe... but I did not want to misplace it... it has dried fruits only candied cherries and a ton of nuts... the recipe and photo is courtesy of the Country Woman and Clare Brooks, Juneau, Alaska ... More Prep:30m Cook:150m Servings:36	Peetabear
	fruitcake real dried fruit lots of nuts

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Ingredients

2 cups golden raisins

2 cups coarsely chopped dried apricots

2 cups coarsely chopped dates

1 cup red candied cherries, halved

1 cup green candied cherries , halved

2 cups coarsely chopped pecans

2 cups coarsely chopped walnuts

2 cups coursely chopped Brazil nuts

1/2 cup honey

1/4 cup water

1 teaspoon lemon juice

1 cup butter, softened

1-1/4 cups Domino® or C&H® Pure Cane Dark Brown Sugar

4 eggs

2 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon mace

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon baking soda

Directions

In a large bowl, combine the fruits, nuts, honey, water and lemon juice; set aside. In a bowl, cream butter and sugar. Add eggs and mix well. Fold into fruit mixture. Combine dry ingredients; gradually fold into the fruit mixture until evenly coated. Pour into two greased and waxed paper-lined 9-in. x 5-in. 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. Yield: 2 loaves.

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