Sunny Apricot & Walnut Fruitcake Recipe to Sweeten Your Day

Sweet, dense, and packed with nutty goodness, this apricot and walnut fruitcake recipe delivers a delightful twist on a classic dessert.

Bursting with golden chunks of dried apricots and rich, crunchy walnuts, each slice promises a symphony of textures and flavors.

The cake’s warm, spiced undertones create a comforting embrace that warms you from the inside out.

Moist and tender, with a perfect balance of sweetness and nuttiness, this fruitcake breaks away from traditional dense versions.

Every bite tells a story of carefully selected ingredients and time-honored baking techniques.

The golden-brown exterior gives way to a soft, inviting interior that beckons you to savor each delectable moment.

Get ready to fall in love with a fruitcake that will become your new favorite seasonal treat.

Quick Recipe Overview

Prep Time: 25 minutes

Cook Time: 55 minutes

Total Time: 1 hour 20 minutes

Calories: 343 kcal

Servings: 13

What You Need for Apricot and Walnut Fruitcake

• Apricots: Bring vibrant tanginess and natural sweetness to the fruitcake, choose plump and glossy dried apricots for best flavor.
• Raisins: Add rich, deep sweetness and chewy texture, select golden or dark raisins based on preferred intensity.
• White Sugar: Creates smooth sweetness and helps caramelize the cake's exterior, opt for fine granulated sugar.
• Water: Helps soften fruits and create a harmonious blend of flavors.
• Glace Cherries: Provide bursts of color and concentrated sweetness, choose bright and uniform cherries.
• Mixed Peel: Introduces citrusy brightness and complex flavor depth, select fresh and fragrant varieties.

• Butter: Ensures tender crumb and rich mouthfeel, use high-quality unsalted butter at room temperature.
• Cream Cheese: Adds creamy texture and subtle tang, select full-fat cream cheese for maximum richness.
• Eggs: Bind ingredients and provide structure, use fresh room-temperature eggs.
• Vanilla Extract: Enhances overall flavor complexity, choose pure vanilla for best results.

• Flour: Creates cake's foundational structure, use all-purpose flour for consistent results.
• Baking Powder: Helps cake rise and become light, ensure it's fresh and not expired.
• Walnuts: Introduce delightful crunch and nutty undertones, select fresh, crisp walnuts.

Tools for Apricot and Walnut Fruitcake

• Large mixing bowl: Essential for combining ingredients smoothly.
• Electric mixer or stand mixer: Perfect for creaming butter and creating fluffy texture.
• Medium saucepan: Needed for simmering apricots and raisins.
• Measuring cups and spoons: Crucial for accurate ingredient proportions.
• Wooden spoon or spatula: Great for stirring and folding ingredients.
• Two loaf pans: Specific for baking this fruitcake.
• Parchment paper: Helps prevent sticking and easy cake removal.
• Toothpick: Used to check cake doneness.
• Wire cooling rack: Allows cakes to cool evenly after baking.

Baking Apricot and Walnut Fruitcake at Home

• Kitchen Preparation

Gather all necessary baking equipment and ensure oven is ready for a delightful baking adventure.

• Fruit Mixture

Simmer chopped apricots with water and sugar, creating a rich, sweet base that will infuse the cake with deep, complex flavors.

• Creamy Foundation

Blend butter, cream cheese, and sugar until smooth and luxurious, creating a silky texture that will make the cake irresistibly tender.

• Liquid Integration

Gently incorporate eggs and cooled fruit mixture, stirring until the batter becomes a harmonious blend of ingredients.

• Dry Ingredient Incorporation

Softly fold flour and baking powder into the wet mixture, being careful not to overmix and maintaining the cake’s delicate structure.

• Nutty and Fruity Accent

Carefully mix in walnuts, glace cherries, and mixed peel, distributing them evenly throughout the batter for perfect flavor distribution.

• Baking Performance

Pour batter into prepared pans, filling about three-quarters full, and bake until a toothpick comes out clean, signaling a perfectly baked fruitcake.

• Cooling Ritual

Allow cakes to rest briefly in pans, then transfer to a cooling rack, letting them settle and develop their full, rich flavor profile.

Tips to Improve Apricot and Walnut Fruitcake Texture

• Soak dried apricots and raisins in brandy or rum overnight for an extra layer of rich, boozy flavor before cooking in water.
• Swap walnuts with pecans, almonds, or a mixed nut combination to create unique texture and personalized taste profiles in your fruitcake.
• Wrap cooled fruitcake tightly in plastic wrap and store at room temperature for up to a week, or freeze for three months to preserve moisture and taste.
• Brush warm cake with apricot jam or drizzle with a simple powdered sugar glaze for added sweetness and a professional bakery-style finish.
• Place a slice of bread in the storage container with the fruitcake to help maintain its moisture and prevent the cake from drying out during storage.

Serving Apricot and Walnut Fruitcake Nicely

• Festive Holiday Platter: Arrange slices of the apricot and walnut fruitcake on a decorative wooden board with sprigs of fresh rosemary and dusted powdered sugar for a stunning presentation.
• Afternoon Tea Companion: Serve thin slices alongside a steaming cup of Earl Grey tea, complementing the cake's rich flavors with a classic British touch.
• Dessert Elegance: Pair each slice with a dollop of vanilla bean whipped cream and a drizzle of warm caramel sauce to elevate the fruitcake's rustic charm.
• Gifting Delight: Wrap individual slices in parchment paper, tie with a festive ribbon, and create homemade gift packages perfect for holiday sharing with friends and family.

Storing Apricot and Walnut Fruitcake for Later

• Refrigerator Romance: Store wrapped slices in an airtight container inside the refrigerator for up to 7 days, maintaining moisture and freshness with minimal flavor loss.
• Counter Charm: Keep whole cake wrapped in plastic or wax paper at room temperature for 3-4 days, ideal for quick snacking and easy serving during gatherings.
• Freezer Friendly: Cut cake into individual portions, wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months, allowing convenient long-term storage without compromising taste or texture.
• Moisture Magic: Place a small piece of bread alongside stored cake slices to help retain softness and prevent drying, ensuring each bite remains deliciously tender.

Moist Apricot and Walnut Fruitcake Recipe

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4.6 from 18 reviews

• Total Time: 1 hour 20 minutes
• Yield: 13 1x

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Description

Homemade apricot and walnut fruitcake combines rich Mediterranean flavors with traditional baking techniques. Dried apricots and chopped walnuts create a delightful texture that will satisfy classic dessert enthusiasts.

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Ingredients

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• 1 cup salted butter, softened
• ½ cup cream cheese, softened
• 4 large eggs
• 2 ½ cups water
• 1 ½ tsps vanilla extract
• 2 ½ cups all-purpose flour
• 1 ¼ cups white sugar
• 1 tsp baking powder
• 2 cups dried apricots, roughly chopped
• 1 ½ cups raisins
• 2 cups glace cherries, roughly chopped (1 cup red and 1 cup green)
• 1 cup mixed peel
• 1 cup chopped walnuts

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Instructions

1. Fruit Preparation: Simmer white sugar, apricots, raisins, and water in a saucepan for 30 minutes, stirring occasionally. Cool the mixture completely.
2. Creaming Stage: Whip butter, cream cheese, vanilla extract, and remaining sugar until light and fluffy, creating a voluminous base.
3. Egg Integration: Blend eggs individually into the creamy mixture, ensuring a smooth and uniform texture develops.
4. Mixture Fusion: Fold the cooled fruit mixture, including its liquid, into the creamy base, achieving comprehensive integration.
5. Dry Ingredient Incorporation: Gently fold flour and baking powder into the batter, maintaining its delicate airiness.
6. Final Additions: Blend glace cherries, mixed peel, and chopped walnuts throughout the mixture, distributing evenly.
7. Baking Preparation: Preheat oven to 325°F. Coat two loaf pans with non-stick spray and parchment paper. Fill pans three-quarters full, tapping to remove air pockets.
8. Baking Process: Bake for 55-60 minutes, testing with a toothpick for doneness. If the toothpick comes out clean, the fruitcake is ready.
9. Cooling Protocol: Rest cakes in pans for 10 minutes, then transfer to a cooling rack. Allow complete cooling before slicing and serving.

Notes

• Soak Fruits Overnight: Enhance flavor depth by soaking apricots and raisins in rum or orange juice before cooking, allowing them to absorb maximum moisture and develop rich, complex tastes.
• Check Moisture Balance: Monitor fruit mixture closely while simmering to prevent burning, ensuring a syrupy consistency that adds natural sweetness and prevents dry cake texture.
• Prevent Ingredient Sinking: Lightly dust glace cherries, mixed peel, and walnuts with flour before folding into batter, which helps suspend ingredients evenly throughout the cake and prevents them from dropping to the bottom.
• Temperature Precision Matters: Use room temperature butter and eggs for smoother blending, creating a more uniform batter and ensuring consistent cake texture and rise.

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 13
• Calories: 343
• Sugar: 24 g
• Sodium: 184 mg
• Fat: 17 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 71 mg