Heavenly Apricot and Walnut Fruitcake Recipe for Sweet Moments

Sweet apricot and walnut fruitcake reimagines ordinary dessert moments into extraordinary culinary experiences.

Bakers passionate about rich, dense textures will adore this classic treat.

Mediterranean fruits blend seamlessly with robust nutty undertones, creating a sophisticated flavor profile.

Warm spices whisper subtle complexity through each delectable slice.

Traditional baking techniques elevate this recipe beyond standard confectionery expectations.

Generous chunks of sun-ripened apricots nestle among crunchy walnuts, promising delightful textural contrasts.

Rich, moist crumb promises a sensory journey that celebrates seasonal ingredients.

How to Store and Reheat Fruitcake the Smart Way

• Refrigeration: Store leftover fruitcake wrapped tightly in plastic wrap or aluminum foil in an airtight container for up to 5 days. Keep refrigerated to maintain moisture and prevent spoilage.
• Freezing: Slice the cake before freezing for easier portioning. Wrap individual slices in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months for best quality and flavor.
• Reheating: Thaw frozen slices in the refrigerator overnight. Warm slightly in the microwave for 10-15 seconds or enjoy at room temperature for the most delicious taste and soft texture.

What Goes Well with Apricot Walnut Fruitcake

• Brew a Warm Tea Companion: Pair this rich fruitcake with a delicate Earl Grey or chamomile tea to balance the cake's dense texture and enhance its sweet apricot and walnut notes.
• Complement with Creamy Dairy: Serve alongside a dollop of vanilla bean mascarpone or a scoop of cold vanilla ice cream to create a luxurious contrast between warm cake and cool, smooth cream.
• Match with Sweet Dessert Wine: Select a golden late-harvest Riesling or a sweet Sauternes wine that will harmonize with the cake's fruity undertones and provide a sophisticated drinking experience.
• Create a Nutty Coffee Moment: Enjoy with a smooth cappuccino or hazelnut-infused coffee to highlight the cake's walnut elements and provide a rich, aromatic accompaniment that cuts through the sweetness.

Other Variations on the Classic Fruitcake

• Tropical Paradise Fruitcake: Replace apricots and raisins with chopped pineapple, mango, and coconut flakes for a sunny, tropical flavor profile that transports you to a beachside vacation.
• Chocolate Walnut Fusion: Fold in dark chocolate chips and replace some flour with cocoa powder to create a rich, decadent version of the classic fruitcake with intense chocolate undertones.
• Spiced Autumn Medley: Add ground cinnamon, nutmeg, and allspice to the batter, swap walnuts for pecans, and incorporate dried cranberries for a warm, seasonal interpretation that captures fall's cozy essence.
• Citrus Zest Edition: Mix in orange and lemon zest, use candied citrus peel instead of mixed peel, and sprinkle sliced almonds on top for a bright, refreshing take on the traditional fruitcake recipe.

Apricot and Walnut Fruitcake for the Holiday Table

• Burst with Fruity Goodness: Packed with sweet apricots, raisins, glace cherries, and mixed peel, this fruitcake delivers an explosion of natural fruit flavors that dance on your taste buds.
• Nutty Texture Sensation: Chopped walnuts add a delightful crunch and rich, earthy undertones that perfectly complement the soft, moist cake texture, creating a multi-dimensional eating experience.
• Foolproof Baking Method: The step-by-step instructions make this recipe approachable for bakers of all skill levels, with simple techniques like simmering fruits and gentle folding that guarantee a professional-looking result every time.
• Perfect for Sharing: This generous recipe yields two loaves, making it ideal for gifting, potlucks, or enjoying with family and friends during holiday gatherings or cozy afternoon tea sessions.

Ingredients in This Nutty Fruitcake

• Apricots: Sweet, tangy dried fruit that adds moisture and natural sweetness to the cake.
• Raisins: Chewy dried grapes that provide a rich, deep flavor and additional texture.
• Glace Cherries: Bright, sweet preserved cherries that bring color and festive touch to the fruitcake.
• Mixed Peel: Candied citrus peels that contribute a zesty, bright flavor to the cake.
• Walnuts: Crunchy nuts that offer a rich, earthy texture and nutty flavor.

• Butter: Rich, creamy base that ensures a tender and moist cake texture.
• Cream Cheese: Smooth ingredient that adds richness and helps create a soft crumb.
• Eggs: Binding agent that provides structure and helps the cake rise.
• Vanilla Extract: Classic flavoring that enhances the overall taste of the cake.
• Water: Helps to soften and cook the dried fruits.

• White Sugar: Sweetener that caramelizes and provides structure to the cake.
• Flour: Main structural ingredient that gives the cake its form.
• Baking Powder: Leavening agent that helps the cake rise and become light.

Steps to Make Apricot and Walnut Fruitcake

Step 1: Prepare the Oven and Baking Pans

Warmly heat the oven to 325°F. Grab two loaf pans and give them a light spray with non-stick cooking spray. Gently line each pan with parchment paper for easy cake removal.

Step 2: Create Fruit Simmer Magic

• White sugar
• Apricots
• Raisins
• Water

Bring the mixture to a gentle simmer and let it dance for 30 minutes, stirring occasionally. Remove from heat and let it cool down to room temperature.

Step 3: Whip Up the Creamy Base

• Butter
• Cream cheese
• Vanilla extract
• Remaining sugar

Whip until the mixture becomes light and fluffy like a cloud.

Step 4: Incorporate Eggs

Add eggs one at a time, mixing thoroughly after each addition. Ensure each egg is fully incorporated before adding the next.

Step 5: Merge Fruit and Cream Mixture

Pour the cooled fruit mixture into the creamy base. Stir until everything is wonderfully combined.

Step 6: Fold in Dry Ingredients

Gradually add flour and baking powder. Mix gently until just combined- avoid overmixing.

Step 7: Add Delightful Mix-Ins

• Glace cherries
• Mixed peel
• Chopped walnuts

Step 8: Fill the Baking Pans

Divide the batter between the prepared loaf pans. Fill each pan no more than three-quarters full. Tap the pans gently on the counter to settle the batter and remove any air bubbles.

Step 9: Bake to Perfection

Place the pans in the preheated oven and bake for 55 minutes. Check doneness by inserting a toothpick into the center of each loaf. If it comes out clean, the cakes are ready. If not, bake for an additional 5 minutes and test again.

Step 10: Cool and Serve

Once baked, remove from the oven. Let the cakes rest in their pans for 10 minutes. Carefully transfer to a wire rack and allow to cool completely before slicing and serving.

Tip: This fruitcake tastes even better the next day as the flavors continue to meld and develop. Wrap tightly and store at room temperature for maximum enjoyment!

Helpful Tips for Baking Moist Fruitcake

• Prevent Fruit Sinking: Toss glace cherries, mixed peel, and walnuts in a tablespoon of flour before folding into the batter to prevent them from dropping to the bottom of the cake.
• Moisture Magic: Soak dried fruits in rum or orange juice overnight for enhanced flavor and extra moisture in your fruitcake.
• Even Baking Technique: Wrap the outside of the loaf pans with wet newspaper strips to ensure even heating and prevent dry, overcooked edges.
• Storage Secret: Wrap cooled fruitcakes tightly in plastic wrap and then aluminum foil to keep them moist and fresh for up to two weeks.
• Flavor Boost: Brush the cooled cakes with a little brandy or orange liqueur for an extra layer of rich, complex flavor that deepens over time.

Apricot and Walnut Fruitcake Recipe

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4.6 from 9 reviews

• Total Time: 1 hour 20 minutes
• Yield: 12 1x

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Description

Rich Italian apricot and walnut fruitcake delivers classic holiday warmth with Mediterranean charm. Luscious dried fruits and crunchy walnuts combine in this traditional dessert that brings festive cheer to winter gatherings.

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Ingredients

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Fruits:

• 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

Dry Ingredients:

• 2 ½ cups all-purpose flour
• 1 ¼ cups white sugar
• 1 teaspoon baking powder
• 1 cup chopped walnuts

Wet Ingredients:

• 2 ½ cups water
• 1 cup salted butter, softened
• ½ cup cream cheese, softened
• 4 large eggs
• 1 ½ teaspoons vanilla extract

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Instructions

1. Prepare a gentle heat source at 325°F and prepare two loaf vessels with non-stick spray and parchment lining.
2. Combine white sugar, apricots, raisins, and water in a saucepan, simmering for half an hour while stirring periodically. Allow the mixture to cool completely.
3. Whip butter, cream cheese, vanilla extract, and remaining sugar until the mixture becomes ethereally light and voluminous.
4. Incorporate eggs individually, thoroughly blending after each addition to create a smooth, uniform texture.
5. Fold the cooled fruit mixture, including its liquid, into the creamy base, ensuring comprehensive integration.
6. Gradually introduce flour and baking powder, mixing with a delicate touch to maintain the batter’s airy consistency.
7. Gently incorporate glace cherries, mixed peel, and chopped walnuts, distributing them evenly throughout the mixture.
8. Transfer the batter into prepared loaf vessels, filling each no more than three-quarters full. Softly tap the pans to eliminate potential air pockets.
9. Bake for approximately 55 minutes, verifying doneness by inserting a toothpick into the cake’s center. If it emerges clean, the fruitcake is ready; otherwise, extend baking time by 5-minute increments.
10. Once baked, allow the cakes to rest within their vessels for 10 minutes before transferring to a cooling rack, ensuring complete cooling before slicing.

Notes

• Simmering fruits intensifies their natural sweetness and creates a rich, concentrated flavor profile for the fruitcake.
• Cream cheese adds unexpected moisture and a subtle tangy undertone that elevates the traditional fruitcake texture.
• Gently folding ingredients prevents overmixing, ensuring a tender and light cake with delicate crumb structure.
• Filling loaf pans only three-quarters full allows proper rising and prevents potential overflow during baking.
• Room temperature ingredients guarantee smoother mixing and more consistent cake texture throughout.
• Allowing cakes to rest in pans before cooling helps them set and prevents potential structural breakdown when removed.

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

Nutrition

• Serving Size: 12
• Calories: 370
• Sugar: 32 g
• Sodium: 210 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 75 mg