Embrace the holiday spirit with this delightful Apricot and Walnut Christmas Fruitcake! Unlike traditional fruitcakes, this recipe brings a refreshing twist with vibrant flavors from dried apricots, juicy glace cherries, and a hint of vanilla. This cake balances richness and sweetness, combining cream cheese and butter for a moist texture, while walnuts add a satisfying crunch. Perfect for holiday gatherings or as a festive gift, this fruitcake will leave a lasting impression on everyone who tastes it.
Ingredients:
- 2 1/2 cups water
- 1 1/2 cups raisins
- 2 cups dried apricots, roughly chopped
- 1 1/4 cups white sugar
- 1 cup salted butter, softened
- 1/2 cup cream cheese, softened
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 cups glace cherries, roughly chopped (1 cup red and 1 cup green)
- 1 cup mixed peel
- 1 cup chopped walnuts
Instructions:
- Prepare the Fruit Mixture: In a medium saucepan, combine the water, raisins, and dried apricots. Heat the mixture over medium heat until it begins to bubble softly, then lower the heat and allow it to simmer. Let it cook for about 10-15 minutes, stirring occasionally until the fruit plumps up and most of the liquid is absorbed. Set aside to cool.
- Make the Batter: Preheat the oven to 325°F (165°C). Grease and line a large loaf pan or a 9-inch round cake pan with parchment paper. In a large mixing bowl, cream together the softened butter, cream cheese, and sugar until light and fluffy, about 3-4 minutes. Beat in the eggs, one at a time, followed by the vanilla extract, until smooth and well incorporated.
- Combine Dry Ingredients and Fruit: In a separate bowl, sift together the flour and baking powder. Slowly incorporate the flour mixture into the butter mixture, using a gentle folding motion until the two are barely blended together. Fold in the prepared fruit mixture, glace cherries, mixed peel, and chopped walnuts until evenly distributed.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the top. Bake for approximately 2 hours, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover it with aluminum foil during the last 30 minutes of baking.
- Cool and Serve: Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely. For best results, wrap the cake tightly in plastic wrap and let it rest for a day or two before serving.
Conclusion:
This Apricot and Walnut Christmas Fruitcake is a modern twist on a holiday classic, bringing a balance of sweet and tart flavors, nutty crunch, and a tender, moist crumb. Whether you’re enjoying it by the fireplace or gifting it to loved ones, this festive treat is sure to be a holiday favorite.
Festive Apricot and Walnut Christmas Fruitcake
A rich and flavorful Christmas fruitcake made withapricots, walnuts, and a blend of festive ingredients, offering a deliciouslymoist and balanced holiday treat.
Ingredients
- 2 1/2 cups water
- 1 1/2 cups raisins
- 2 cups dried apricots roughly chopped
- 1 1/4 cups white sugar
- 1 cup salted butter softened
- 1/2 cup cream cheese softened
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 cups glace cherries roughly chopped (1 cup red and 1 cup green)
- 1 cup mixed peel
- 1 cup chopped walnuts
Instructions
- Prepare the Fruit Mixture: In a medium saucepan, combine the water, raisins, and dried apricots. Heat the mixture over medium heat until it begins to bubble softly, then lower the heat and allow it to simmer. Let it cook for about 10-15 minutes, stirring occasionally until the fruit plumps up and most of the liquid is absorbed. Set aside to cool.
- Make the Batter: Preheat the oven to 325°F (165°C). Grease and line a large loaf pan or a 9-inch round cake pan with parchment paper. In a large mixing bowl, cream together the softened butter, cream cheese, and sugar until light and fluffy, about 3-4 minutes. Beat in the eggs, one at a time, followed by the vanilla extract, until smooth and well incorporated.
- Combine Dry Ingredients and Fruit: In a separate bowl, sift together the flour and baking powder. Slowly incorporate the flour mixture into the butter mixture, using a gentle folding motion until the two are barely blended together. Fold in the prepared fruit mixture, glace cherries, mixed peel, and chopped walnuts until evenly distributed.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the top. Bake for approximately 2 hours, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover it with aluminum foil during the last 30 minutes of baking.
- Cool and Serve: Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely. For best results, wrap the cake tightly in plastic wrap and let it rest for a day or two before serving.