If you’re searching for a delightful treat that balances rich, nutty flavors with sweet, tangy fruit, this Quick & Easy Apricot and Walnut Fruitcake Recipe is sure to become your new favorite. Perfectly moist with bursts of chopped apricots and crunchy walnuts, this fruitcake offers just the right amount of sweetness and spice. Whether you’re welcoming the holiday season or simply craving a homemade dessert that feels both comforting and special, this recipe delivers on flavor without demanding hours in the kitchen.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, combining simple pantry staples with vibrant dried fruit and crunchy nuts to create a fruitcake that’s moist, flavorful, and beautifully textured. Let’s take a look at what you’ll need.
- 1 cup dried apricots, chopped: Provides sweetness and a chewy texture that’s truly delightful.
- 1 cup walnuts, roughly chopped: Adds a satisfying crunch and nutty depth to the cake.
- 1/2 cup golden raisins: Brings natural sweetness and a burst of color throughout the loaf.
- 1/2 cup unsalted butter, softened: Essential for moistness and a rich buttery flavor.
- 3/4 cup brown sugar: Adds a caramel-like sweetness that enhances the fruit’s flavor.
- 2 large eggs: Bind the ingredients and provide structure to the cake.
- 1/4 cup orange juice: Brightens the flavor and keeps the cake tender.
- 1 teaspoon vanilla extract: Adds warmth and a lovely aroma to complement the spices.
- 1 1/2 cups all-purpose flour: The foundation that holds everything together for a perfect crumb.
- 1 teaspoon baking powder: Helps the cake rise to a soft, airy texture.
- 1/2 teaspoon ground cinnamon: Brings classic, comforting spice notes to the recipe.
- 1/4 teaspoon ground nutmeg: Adds a hint of warmth and complexity.
- 1/4 teaspoon salt: Balances sweetness and enhances all the flavors.
How to Make Quick & Easy Apricot and Walnut Fruitcake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 325°F and greasing a 9×5-inch loaf pan. To make sure your fruitcake slides out effortlessly after baking, line the bottom with parchment paper. This small step pays off big time when it’s time to unmold your beautiful cake.
Step 2: Toss Fruit and Nuts with Flour
In a small bowl, toss the chopped apricots, walnuts, and golden raisins with 2 tablespoons of flour. This little trick prevents the fruit and nuts from sinking to the bottom of the cake while it bakes, ensuring they’re perfectly distributed throughout each slice.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter and brown sugar until light and fluffy. This step is key to incorporating air, which lends the fruitcake a tender, moist crumb that melts in your mouth.
Step 4: Add Eggs, Orange Juice, and Vanilla
Mix in the eggs one at a time, beating well after each addition to keep the batter smooth and well combined. Then, stir in the orange juice and vanilla extract. These ingredients brighten the flavor and introduce a lovely mellow fruitiness that ties the whole cake together.
Step 5: Combine Dry Ingredients and Mix
In a separate bowl, whisk together the remaining flour, baking powder, cinnamon, nutmeg, and salt. Gradually add this spice-scented dry mix to the wet ingredients, stirring just until combined. Avoid overmixing here to keep your cake tender rather than tough.
Step 6: Fold in Fruit and Nut Mixture
Gently fold the coated apricots, walnuts, and raisins into the batter. This careful folding preserves the fluffy texture while evenly distributing all that fruity, nutty goodness in every bite.
Step 7: Bake Until Golden and Set
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Transfer to the oven and bake for 55 to 65 minutes. Your cake is done when a toothpick inserted into the center comes out clean and the top is beautifully golden brown. Let it cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
How to Serve Quick & Easy Apricot and Walnut Fruitcake Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of honey complements the fruitcake’s subtle spices without overpowering its natural sweetness. Fresh orange zest sprinkled on top adds a pop of color and a hint of citrus aroma that pairs perfectly.
Side Dishes
Serve the fruitcake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. A cup of warm tea or coffee rounds out the experience, making it a perfect snack to savor during cozy afternoons or festive gatherings.
Creative Ways to Present
Slice the fruitcake and layer pieces on a dessert platter with fresh apricot slices and walnut halves arranged artfully around. For a modern twist, try serving individual mini loaf cakes or muffins using this recipe—perfect for sharing with friends or gifting.
Make Ahead and Storage
Storing Leftovers
This Quick & Easy Apricot and Walnut Fruitcake Recipe keeps wonderfully at room temperature. Wrapped tightly in plastic wrap or stored in an airtight container, it stays moist and flavorful for up to 5 days—ideal for preparing ahead of time.
Freezing
If you want to enjoy this delicious fruitcake later, freezing works like a charm. Wrap the cooled cake in plastic wrap and then foil to prevent freezer burn. It freezes well for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating
To bring your fruitcake back to life after storage, warm individual slices gently in the microwave for about 15 seconds or pop them in a low oven (around 300°F) for 10 minutes. This helps restore softness and enhances those fruity and nutty aromas.
FAQs
Can I substitute the walnuts with another nut?
Absolutely! Pecans or almonds make fantastic alternatives. Just be sure to chop them roughly so they maintain that lovely crunch throughout the fruitcake.
Is it necessary to toss the fruit and nuts with flour?
Yes, it really helps! Coating the fruit and nuts in flour prevents them from sinking to the bottom of the cake during baking, ensuring a consistent texture and distribution.
Can I make this recipe gluten-free?
You can swap the all-purpose flour for a gluten-free flour blend that measures cup for cup. Just double-check that the blend contains a binder like xanthan gum for the best texture.
How long will this fruitcake keep fresh?
Stored properly at room temperature, this fruitcake will stay fresh for about 5 days. Refrigeration extends its shelf life to up to 2 weeks when wrapped well.
Can I soak the dried fruit in alcohol?
Definitely! Soaking the apricots and raisins in rum or orange juice for 1 to 2 hours before baking adds a festive, boozy lift and extra moisture, perfect for holiday celebrations.
Final Thoughts
This Quick & Easy Apricot and Walnut Fruitcake Recipe combines the best of warm spices, tender fruit, and crunchy nuts into one irresistibly tasty treat. It’s approachable for bakers of all levels but impressive enough to make you feel like a kitchen superstar. I hope you give it a try soon and enjoy every delicious bite with your loved ones!
Print
Quick & Easy Apricot and Walnut Fruitcake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Quick & Easy Apricot and Walnut Fruitcake is a delightful holiday loaf cake featuring chewy dried apricots, crunchy walnuts, and sweet golden raisins. It’s moist, flavorful, and perfect for festive occasions or year-round enjoyment. Ready in just over an hour, this American classic combines warm spices, orange juice, and a tender crumb for a wholesome and scrumptious dessert.
Ingredients
Fruit and Nuts
- 1 cup dried apricots, chopped
- 1 cup walnuts, roughly chopped
- 1/2 cup golden raisins
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Prepare oven and pan: Preheat the oven to 325°F (163°C) and grease a 9×5-inch loaf pan. Line the bottom with parchment paper to ensure easy removal of the cake after baking.
- Toss fruit and nuts with flour: In a small bowl, toss the chopped apricots, walnuts, and golden raisins with 2 tablespoons of the flour. This step helps prevent the fruit and nuts from sinking to the bottom during baking.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and brown sugar together until the mixture becomes light and fluffy, which helps incorporate air for a tender cake texture.
- Add eggs: Add eggs one at a time to the creamed mixture, beating thoroughly after each addition to create an emulsified batter.
- Mix in liquids: Stir in the orange juice and vanilla extract until evenly combined, adding moisture and flavor to the batter.
- Combine dry ingredients: In a separate bowl, whisk together the remaining flour, baking powder, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening agents and spices.
- Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Fold in fruit and nuts: Gently fold in the floured apricot, walnut, and raisin mixture to ensure even distribution without deflating the batter.
- Pour and bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For a festive twist, soak the dried fruit in orange juice or rum for 1 to 2 hours before baking to enhance moisture and flavor.
- This fruitcake keeps well when wrapped and stored at room temperature for up to 5 days, or refrigerated for longer shelf life.
