Simple Cuisine Menu Apricot Fruitcake :: Tasty Recipes

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Apricot Fruitcake

"This is some other fantastic fruitcake for the vacations. Originally submitted to CakeRecipe.Com. Pecans can be substituted for walnuts."

Ingredients :

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

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 275 degrees F (one hundred thirty five tiers C). Grease two 9 inch tube pans.
In a saucepan over medium heat cook dinner apricots in the water until they're soft. Press them via a sieve and allow them to cool.
Separate the eggs. Beat the egg yolks till lemony coloured. Then beat the egg whites till stiff peaks are fashioned. Set apart.
Cream the butter or margarine and sugar collectively. Add the crushed egg yolks and the apricots, and mix thoroughly.
Combine the raisins, candied cherries, candied pineapple, and blended dried culmination in a bowl covered with one cup of the flour.
Combine the ultimate flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the crushed egg whites. Turn the batter into the prepared pans.
Bake at 275 ranges F (a hundred thirty five tiers C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.

Notes :

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