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
Scale
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.
