Apricot Fruitcake. This light apricot fruitcake recipe takes our very popular Apricot Raisin Cake and turns it into a moist and delicious Christmas fruitcake.
As promised to my followers on the Rock Recipes Facebook Page, here is my latest light fruitcake that I have been working on. It’s based upon the Apricot Raisin Cake that is so popular here in Newfoundland, especially during the holiday season.
I’ve always liked the texture of that cake, so I bumped up the amount of fruit in it, adding some glacé cherries and mixed fruit as well. I’ve added no nuts here but if you are so inclined, add your favourite chopped toasted variety to this recipe. This just may destined to be a new family favourite for the holiday season.
The recipe upon which this light fruitcake is based is very popular here in Newfoundland, especially around Christmas. Find the original moist, rich Apricot Raisin Cake here.
Originally published Nov 18, 2009. Updated Photos December 18, 2015.
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- 2 1/2 cups water
- 1 1/2 cups light raisins or sultana raisins
- 2 cup dried apricots chopped
- 1/4 cup sugar
- 1 cup butter
- 1 cup sugar
- 4 ounces cream cheese 1/2 cup
- 4 eggs
- 2 1/2 cups all purpose flour
- 1 tsp baking powder
- 1 pound glace cherries chopped
- 1 pound mixed dried fruit
- 1 1/2 tsp vanilla extract
In a medium saucepan combine the water, apricots, 1/4 cup sugar and raisins and simmer slowly for 30 minutes. Set aside to cool completely to room temperature.
Cream the butter, cream cheese, vanilla extract and 1 cup of sugar until light and fluffy.
Beat in the eggs, one at a time, beating well after each addition.
Sift together the flour and baking powder.
Fold half of the dry ingredients into the creamed mixture.
Fold in the cooled boiled apricot mixture.
Fold in the remaining dry ingredients.
Fold in the cherries and dried fruit.
Bake in a greased and floured tube pan or 2 greased and parchment lined small loaf pans at 325 degrees F for about an hour or until toothpick inserted in the center comes out clean.
A tube pan will probably take over an hour depending on size. My small aluminum loaf pans took about 55 minutes. The toothpick test is the most reliable way to test if the cake is baked.
Cool in the pan/s for a 10 minutes before turning out onto a wire rack to cool completely.
Store in a cake tin or other airtight container. Freezes well too.
The prep time here includes cooling time for the boiled raisin base.
I recommend using light raisins in this recipe if you want to keep the golden color of the cake crumb. Using darker raisins can affect the color but not the flavour of the cake.
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