Christmas Apricot and Walnut Fruitcake

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A common Christmastime tradition is fruitcake, and there’s so many varieties to choose from. My version is free of alcohol and loaded with both candied and dried fruit, as well as walnuts. Christmas Apricot and Walnut Fruitcake just might be your new favourite Christmas tradition!


1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs, at room temperature

1/2 cup milk

2 cups chopped dried apricots

2 cups chopped walnuts

1 cup candied cherries, halved

1/2 cup brandy
1 teaspoon vanilla extract


Preheat the oven to 300°F (150°C). Grease a 9-inch loaf pan and line it with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Add the flour mixture to the butter mixture in three parts, alternating with the milk and mixing well after each addition.

Fold in the chopped apricots, walnuts, and candied cherries.

Pour the batter into the prepared loaf pan and smooth out the top.

Bake for 2 hours, or until a toothpick inserted in the center of the cake comes out clean.

While the cake is baking, prepare the brandy syrup. In a small saucepan, heat the brandy and vanilla extract over medium heat until the mixture begins to simmer. Remove from heat.

When the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, use a toothpick or skewer to poke holes all over the top of the cake.

Pour the warm brandy syrup over the cake, letting it soak in.

Let the cake cool completely in the pan before removing it and slicing.

This Christmas Apricot and Walnut Fruitcake is perfect for the holiday season, with its delicious blend of apricots, walnuts, and cherries. Enjoy!

Source : allrecipes.Com

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