Description
This Quick & Easy Apricot and Walnut Fruitcake is a delightful, moist dessert that’s perfect for holidays or a simple treat. Featuring chopped dried apricots, crunchy walnuts, and a blend of warm spices, this fruitcake combines sweetness and texture with ease of preparation. Baked to golden perfection, it offers a wonderful balance of flavors and a tender crumb ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Fruits and Nuts
- 1 cup dried apricots, chopped
- 1 cup walnuts, chopped
- 1/2 cup mixed dried fruit (such as raisins or cranberries)
Wet Ingredients
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (165°C) and grease or line a 9×5-inch loaf pan to ensure the cake doesn’t stick and bakes evenly.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and brown sugar until the mixture is light and fluffy, creating a smooth base for the batter.
- Add Eggs and Flavorings: Beat in the eggs one at a time to incorporate air and structure, then mix in the orange juice and vanilla extract to add moisture and aromatic depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg to ensure even spice distribution.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing, which can make the cake tough.
- Fold in Fruit and Nuts: Gently fold in the chopped dried apricots, walnuts, and mixed dried fruit, evenly dispersing them throughout the batter for flavor and texture.
- Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top to ensure even baking. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool the Cake: Let the fruitcake cool in the pan for 10 minutes to set, then transfer to a wire rack to cool completely before slicing and serving, which helps flavors to meld.
Notes
- This fruitcake tastes even better the next day as the flavors deepen; store it wrapped tightly in the fridge for extended freshness.
- You can bake the batter in mini loaf pans for smaller portions or gifting purposes.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 115mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
