Description
A fruitcake is a timeless Christmas classic, and this version is sure to become your new family favorite! Free of alcohol yet packed with flavor, it combines tender dried apricots, juicy raisins, colorful candied cherries, and crunchy walnuts. The result is a moist, festive fruitcake perfect for holiday gatherings, gifting, or as a cozy treat with a cup of tea or coffee.
Why You’ll Love This Recipe
- Family-Friendly: Alcohol-free and perfect for all ages.
- Rich and Festive: Loaded with dried and candied fruit, plus walnuts for a satisfying crunch.
- Easy to Make: Simple steps with foolproof results.
- Perfect for Gifting: Bake it in loaf pans, wrap, and share the love this holiday season.
Ingredients
Fruit Mixture
- 2 1/2 cups water
- 1 1/2 cups raisins
- 2 cups dried apricots, roughly chopped
Cake Batter
- 1 1/4 cups white sugar (divided)
- 1 cup salted butter, softened
- 1/2 cup cream cheese, softened
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
Add-Ins
- 2 cups glace cherries, roughly chopped (1 cup red, 1 cup green)
- 1 cup mixed peel
- 1 cup walnuts, chopped
Kitchen Tools You’ll Need
- Saucepan
- Electric mixer
- Mixing bowls
- Two loaf pans (9×5 inches)
- Parchment paper
- Non-stick cooking spray
- Toothpick
- Wire cooling rack
Step-by-Step Instructions
1. Prepare the Fruit Mixture
- In a saucepan over medium heat, combine:
- 2 1/2 cups water
- 1/4 cup sugar
- 1 1/2 cups raisins
- 2 cups chopped dried apricots
- Bring the mixture to a gentle simmer. Let it cook for 30 minutes, stirring occasionally.
- Remove from heat and allow the fruit mixture to cool completely.
2. Preheat the Oven and Prep Pans
- Preheat the oven to 325°F (160°C).
- Lightly coat two loaf pans with non-stick cooking spray and line with parchment paper. Set aside.
3. Make the Batter
- In a large mixing bowl, cream together:
- 1 cup butter (softened)
- 1/2 cup cream cheese (softened)
- Remaining 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Stir in the cooled apricot and raisin mixture until fully incorporated.
- Gradually add the flour and baking powder, mixing until no streaks remain.
4. Add Fruit and Nuts
- Fold in:
- 2 cups glace cherries
- 1 cup mixed peel
- 1 cup chopped walnuts
5. Bake the Fruitcakes
- Divide the batter evenly between the prepared loaf pans.
- Gently tap the pans on the countertop to settle the batter and remove air pockets.
- Bake for 55 minutes.
- Perform the toothpick test: Insert a toothpick into the center of the cake. If it comes out clean, the cakes are done. If not, bake for an additional 5 minutes and check again.
6. Cool and Serve
- Once done, remove the cakes from the oven and let them rest in the pans for 10 minutes.
- Carefully transfer the cakes to a wire cooling rack and allow them to cool completely before slicing.
Serving Suggestions
- Slice and serve with a hot cup of tea, coffee, or mulled wine.
- Add a dollop of whipped cream or a sprinkle of powdered sugar for an elegant presentation.
- Wrap the loaves beautifully with ribbon and parchment paper for a thoughtful holiday gift.
Storage Instructions
- Room Temperature: Wrap the fruitcakes tightly in plastic wrap or foil and store in an airtight container for up to 5 days.
- Refrigerator: For longer freshness, refrigerate for up to 2 weeks. Bring to room temperature before serving.
- Freezer: Freeze the fruitcake (wrapped securely) for up to 3 months. Thaw overnight in the fridge before enjoying.
Recipe Tips and Variations
- Make-Ahead: Bake the cakes ahead of time; the flavors develop and improve as they sit.
- Nut-Free Option: Omit the walnuts or replace them with sunflower seeds.
- More Flavor: Add 1 teaspoon of ground cinnamon or nutmeg for a warm spice note.
- Gifting Idea: Bake in mini loaf pans for individual-sized gifts.
Frequently Asked Questions
Q: Can I use different dried fruits?
Absolutely! You can swap apricots and raisins for dried cranberries, figs, or dates.
Q: Can I add alcohol to this recipe?
Yes! Brush the baked cakes with rum, brandy, or orange liqueur for a boozy version.
Q: How do I keep the fruitcake moist?
Avoid overbaking, and store the cake wrapped tightly to preserve its moisture.
Conclusion
This Christmas Apricot and Walnut Fruitcake is a delightful twist on the classic holiday favorite. With its rich, moist texture and vibrant mix of fruits and nuts, it’s the perfect addition to your festive table. Easy to make, customizable, and ideal for sharing—this fruitcake might just become a cherished Christmas tradition in your home.
Prep Time: 20 minutes | Cook Time: 55-60 minutes | Total Time: 1 hour 20 minutes | Servings: 2 Loaves
Happy Baking, and Merry Christmas! ✨
