Bring warmth and nostalgia to your holiday celebrations with this delicious Christmas Apricot and Walnut Fruitcake. This recipe combines the tangy sweetness of apricots, the crunch of walnuts, and the subtle spice of traditional fruitcake. Perfectly moist and packed with festive flavors, this fruitcake is a crowd-pleaser for your Christmas table or as a heartfelt homemade gift.
Ingredients:
For the Fruit Mixture:
- 1 cup dried apricots, chopped
- 1 cup golden raisins
- ½ cup dried cranberries
- ½ cup candied orange peel, diced
- 1 cup orange juice (freshly squeezed is best)
- ¼ cup brandy or rum (optional)
For the Cake Batter:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 cup chopped walnuts
For the Glaze (Optional):
- ¼ cup apricot jam
- 1 tablespoon water
Instructions:
- Prepare the Fruit Mixture:
- In a medium bowl, combine chopped apricots, golden raisins, dried cranberries, and candied orange peel.
- Pour orange juice and brandy (if using) over the mixture. Stir well, cover, and let soak for at least 2 hours or overnight for the best flavor.
- Preheat the Oven:
- Preheat your oven to 325°F (160°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix the Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. Set aside.
- Prepare the Cake Batter:
- In a separate bowl, beat softened butter and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Fold in the sour cream or Greek yogurt until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Incorporate Fruits and Nuts:
- Drain the soaked fruit mixture and gently fold it into the batter along with the chopped walnuts. Ensure the fruits and nuts are evenly distributed.
- Bake the Fruitcake:
- Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Optional Glaze:
- Warm apricot jam and water in a small saucepan over low heat until smooth. Brush the glaze over the cooled fruitcake for a glossy finish.