Christmas Apricot and Walnut Fruitcake Recipe

This Christmas Apricot and Walnut Fruitcake is a festive, rich, and moist cake filled with dried apricots, crunchy walnuts, and a hint of holiday spices. It’s perfect for making ahead and serving during the holiday season. This cake is ideal for holiday gatherings and pairs wonderfully with coffee, tea, or eggnog.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ¼ cup orange juice
• 1 cup dried apricots, chopped
• 1 cup walnuts, chopped
• ½ cup candied cherries, halved (optional)
• ¼ cup brandy or rum (optional for soaking the cake)
• Powdered sugar for dusting (optional)

Optional Add-Ins:

• ½ cup golden raisins or currants for added sweetness
• ¼ cup chopped pecans for extra crunch

Instructions

Step 1: Prepare the Fruit and Nuts

1. Preheat the oven to 325°F (160°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a small bowl, toss the chopped dried apricots, walnuts, and candied cherries (if using) with 1 tablespoon of the flour mixture to prevent them from sinking in the batter.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and salt. Set aside.

Step 3: Cream the Butter and Sugar

1. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
2. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 4: Combine the Wet and Dry Ingredients

1. Gradually add the dry ingredients to the butter mixture, alternating with the orange juice, beginning and ending with the dry ingredients. Mix just until combined.
2. Fold in the apricots, walnuts, and any other optional fruit or nuts you’re using.

Step 5: Bake the Fruitcake

1. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
2. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
3. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Soak (Optional)

1. If you’re adding an extra layer of flavor, use a skewer to poke holes in the top of the cake and slowly drizzle the brandy or rum over the cake.
2. Wrap the cake tightly in plastic wrap and let it sit at room temperature for 1-2 days to let the flavors deepen.

Step 7: Garnish and Serve

1. Before serving, dust the cake with powdered sugar for a festive touch.
2. Slice and enjoy with your favorite holiday drink.

Cooking Notes

• Fruit Options: Feel free to substitute or add other dried fruits like raisins, currants, or cranberries for variety.
• Storage: Fruitcake can be stored wrapped in plastic for up to 1 week at room temperature or up to 3 months in the freezer.

Variations

1. Spiced Rum Fruitcake

Add 1 teaspoon of ground ginger and ¼ teaspoon of ground cloves to the dry ingredients and soak the cake in spiced rum for a warming holiday flavor.

2. Glazed Apricot Walnut Fruitcake

After baking, brush the top of the cake with a warm apricot jam glaze for a shiny, sweet finish. Simply heat ¼ cup apricot jam with 1 tablespoon water and spread over the cake.

3. Nutty Fruitcake

Add ¼ cup chopped pecans or almonds to the batter for extra crunch and flavor.

4. Citrus Fruitcake

Add 1 tablespoon orange or lemon zest to the batter for a bright citrusy flavor that pairs well with the dried apricots.

Frequently Asked Questions (FAQs)

Q: Can I make Christmas Apricot and Walnut Fruitcake ahead of time?
Yes! Fruitcake often tastes better when made ahead. You can bake the cake up to 2 weeks in advance and store it wrapped tightly at room temperature. If soaking with alcohol, the flavor improves as the cake ages.

Q: How do I store leftover fruitcake?
Store leftover fruitcake in an airtight container at room temperature for up to 1 week. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months.

Q: Can I make this fruitcake without alcohol?
Yes! The alcohol is optional. You can omit the brandy or rum entirely or substitute it with apple juice, orange juice, or simple syrup.

Q: Can I add more fruit to this recipe?
Absolutely! Feel free to add more dried fruit, such as golden raisins, dried cranberries, or dried figs, for extra flavor and texture.

Q: Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version of this fruitcake.

This Christmas Apricot and Walnut Fruitcake is a delicious holiday treat that’s both fruity and nutty, perfect for sharing with family and friends. The combination of dried apricots, crunchy walnuts, and warm spices makes it a festive favorite that’s easy to prepare ahead of time. Whether you’re gifting it or serving it at your holiday table, this fruitcake is sure to impress.