Apricot & Brandy Fruitcake. A moist and scrumptious, straightforward to make fruitcake, that borrows among the finest components of different truffles right into a uniquely scrumptious collision of flavours.
Apricot & Brandy Fruitcake
The story behind this Apricot & Brandy Fruitcake is a well-recognized one at my home throughout the Holidays. Typically, towards the tip of the Christmas baking season, I’m compelled to take stock.
I take inventory of of all of the elements that I’ve over-bought for Vacation baking and put them to good use.
Pink Glacé Cherries for Cherry Vanilla Cheesecake Bars.
These “cabinet cleaner cake” may as effectively be referred to as the “Blame Costco Fruitcake”!
Sure, I’ll admit that these massive packages of raisins, dates, glacé cherries, blended fruit, dried coconut and differing types of nuts are undeniably nice worth.
Dried apricots for Apricot Coconut Cookie Bars
However, even a prolific baker like me is sure to finish up with a number of issues in surplus.
The exact same factor occurred with my Hazelnut Coconut Fruitcake and that labored out simply positive certainly.
This time my surplus centred round most of a big bag of dried apricots, one other of raisins, a bit blended fruit and a few glacé cherries.
Apricot & Brandy Fruitcake
Fruitcake preferences.
I’ve written earlier than about individuals’s choice in fruitcakes. Rising up, my choice was for the darkest, most intensely spiced cake I might discover.
Others made fruitcakes that weren’t so darkish in any respect, containing just a bit molasses. I made a decision to make a middle-of-the-road fruitcake that took inspiration from a few quarters.
Combined glacé fruit for Fruitcake.
It’s very very like once I took the highly regarded Apricot Raisin Cake, and turned it into a lightweight colored, un-spiced Apricot Fruitcake.
Apricot Fruitcake
This recipe builds on the bottom recipe for my not too long ago developed Rum Raisin Fruitcake. I used to be completely thrilled by the flavour and texture of that cake.
It was as close to to excellent a moist fruitcake as I had ever tried. I’m normally fairly restrained with all of the sweets round right here, however I’ve discovered myself snagging little slices of that cake daily for the previous week!
Apricot & Brandy Fruitcake
Apricots are the star of the present.
Dried apricots are, within the winter season, what peaches are in summer time to me. I simply love them.
My mother is identical. We might polish off a bag of this nature’s sweet between us simply snacking out of the bundle.
I made a decision they might be the dominant fruit on this cake, however no must boil them like different apricot truffles. They’d get a soak in booze, similar to the Rum Raisin Cake recipe.
Brandy was a pure option to go along with apricots and heck, I had a few of that readily available too, so in it went!
Like many different fruitcakes I make, I like to offer them a bit soak in spirits to assist protect them and improve their flavour. The brandy was used for that goal too, on this recipe.
Sultana Raisins are nice on this recipe however you should utilize any sort you want.
So far, I’ve solely sampled a part of the slice within the picture right here. The cake had solely soaked within the brandy for 2 or 3 days and to me it was already amazingly scrumptious and moist.
The feel of this cake is so excellent, it’s ideally suited to bake within the final week earlier than Christmas. I look ahead to having fun with and sharing this one all through the Holidays. I simply know will probably be a success with my household and pals.
When you like this recipe, be sure you try our whole assortment of Favorite Newfoundland Christmas Truffles right here.
Like this Apricot Fruitcake recipe?
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Initially printed December 2017. Up to date November 2019 to incorporate a brand new recipe print web page and so as to add dietary data.
Prep Time:
25 minutes
Prepare dinner Time:
2 hours
Whole Time:
2 hours 25 minutes
Apricot & Brandy Fruitcake. A moist and scrumptious, straightforward to make fruitcake, that borrows among the finest components of different truffles right into a uniquely scrumptious collision of flavours.
Components
- 1 1/2 cups sultana or golden raisins
- 1 1/2 cups chopped dried apricots
- 1 cup chopped glacé cherries
- 1 cup blended glacé fruit or candied blended citrus peel
- 1 cup brandy, If making a no alcohol model use white grape juice or apple juice
- 3 1/4 cups all goal flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp powdered ginger
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp allspice
- 1/4 tsp floor cloves
- 1 cup butter
- 2 cups gentle brown sugar
- 6 eggs
- 1/4 cup fancy molasses
- 1/2 cup extra brandy in the event you do the extra brandy soak.
Directions
- This recipe begins 24 hours prematurely with the soaking of the fruit within the brandy. I soak the fruit in a shallow hermetic glass or plastic container. Stirring them a number of occasions throughout the day. After 24 hours the fruit ought to have soaked up virtually all the rum. You are able to do this days or perhaps weeks prematurely if you would like. It makes no distinction so long as the fruit is saved in an hermetic container.
- Grease a ten inch springform pan effectively and line it with parchment paper. Preheat oven to 300 levels F.
- Sift collectively the flour, salt, baking powder, baking soda, and all the spices. Put aside.
- Cream the butter and brown sugar till gentle and fluffy.
- Beat within the eggs, one after the other, beating effectively after every addition.
- Subsequent mix within the molasses till effectively mixed.
- Fold in 3 /4 of the dry elements combination, till virtually integrated. A number of streaks of flour ought to stay, so that it is not over blended.
- Add the soaked fruit and any remaining brandy. There ought to be little or no if any left.
- Fold the fruit for a number of turns earlier than including the final of the dry ingredient combination. Fold till the batter is clean.
- Add the batter to the ready pan, unfold evenly and bake for two hours or till a toothpick inserted into the centre comes out clear. Check it with a clear wood toothpick at two or three factors close to the centre to be completely positive the cake is baked.
- Let the cake cool within the pan for 20 minutes earlier than releasing the edges of the pan and sliding the cake onto a wire cooling rack to chill to room temperature.
- At this level you’ll be able to poke small holes within the prime and backside of the cake with a fork and pour on 4 ounces of darkish rum or your favourite whiskey, half on the highest, wait ten minutes, then flip it over and pour the remaining half on the underside.
- Soak a number of layers of cheesecloth in extra rum in the event you like and wrap utterly across the cake, then cowl with a number of layers of plastic wrap and retailer in a COOL place.
Notes
This recipe can simply be made non alcoholic through the use of the urged substitution of grape juice or apple juice to soak the fruit. The cake wouldn’t be soaked in something after baking. It nonetheless makes a really good fruit cake with a really straight ahead preparation technique and without having to boil the dried fruit.
The dietary data supplied is routinely calculated by third social gathering software program and is supposed as a suggestion solely. Precise accuracy will not be assured. For recipes the place all elements might not be used completely, equivalent to these with coatings on meats, or with sauces or dressings for instance, calorie & dietary values per serving will probably be considerably decrease than indicated.
Beneficial Merchandise
Rock Recipes a participant within the Amazon Providers LLC Associates Program, an affiliate promoting program designed to supply a way for us to earn charges by linking to Amazon.com and affiliated websites. Our product suggestions are virtually completely for these we at present use or have used up to now.
Diet Info
Yield
40
Serving Measurement
40 or extra servings
Quantity Per Serving
Energy 211Saturated Fats 3gLdl cholesterol 36mgSodium 71mgCarbohydrates 34gSugar 22gProtein 2g
