Dried Apricot Fruitcake
A rich, fruity fruitcake packed with dried apricots, dates, raisins, and pecans, offering a moist texture and sweet, nutty flavors perfect for festive occasions.
Ingredients
Instructions
- Soak dates, apricots, raisins, and currants in boiling water for 1 hour, stirring often.
- Mix together brown sugar, melted butter, and chopped pecans.
- Add baking soda, flour, eggs, and Grand Marnier to the mixture and stir well.
- Divide the batter evenly into 2 well-buttered bread pans.
- Bake at 325°F (160°C) for 1 hour and 15 minutes, then test for dryness.
- Bake for an additional 10 minutes if necessary, and test again.
- Cool the cakes for 10 minutes, then remove from pans and transfer to a rack to cool completely.
Tips & Substitutions
For a more complex flavor, consider adding spices like cinnamon or nutmeg to the batter. If you don't have Grand Marnier, orange juice or another fruit liqueur can work as a substitute. Make sure to chop the dried fruits evenly for consistent texture throughout the cake. You can also try using walnuts instead of pecans for a different nutty flavor.
Serving Suggestions
Serve slices of the fruitcake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with a warm cup of tea or coffee, making it a delightful afternoon treat. For a festive touch, consider serving it alongside a cheese platter featuring sharp cheddar or brie.
Storage & Reheating
Store leftover fruitcake in an airtight container at room temperature for up to a week. To keep it fresher longer, wrap it in plastic wrap and then in aluminum foil before refrigerating. To reheat, slice and place in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Dried Apricot Fruitcake contains roughly 2278 calories, with 14g protein, 240g carbohydrates, and 147g fat. It is an excellent source of vitamin C (152% of the Daily Value), dietary fiber (41% of the Daily Value), and iron (35% of the Daily Value). Note that it is relatively high in sodium, at 1462mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different dried fruits in this recipe?
Absolutely! You can substitute the dried apricots, dates, raisins, and currants with your favorite dried fruits like figs, cranberries, or mango. Just make sure to maintain the total amount of dried fruits for the best texture.
How can I make this recipe gluten-free?
To make a gluten-free version of this fruitcake, simply replace the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients are also certified gluten-free to avoid cross-contamination.
Can I freeze the fruitcake for later?
Yes, this fruitcake freezes well! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. Thaw it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).