Christmas Apricot Fruit Cake
(2)
2 hours 15 minutes
A fruit cake with a difference using dried apricots, pineapple slices and apricot nectar. This recipe makes two cakes.
Carol
5 people made this
Ingredients
Serves: 24
- 1 cup dried apricots
- 1 cup (250ml) water
- 4 eggs
- 185g butter or margarine
- 1 cup (220g) white sugar
- 1 cup sultanas
- 500g red and green glace cherries
- 6 crystallised pineapple slices
- 500g mixed fruit
- 2 cups (250g) plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1/2 cup (125ml) apricot nectar
- 1 cup chopped pecans or walnuts
Directions
Preparation:15min ›
Cook:2hours ›
Ready in:2hours15min
- Preheat oven to 135 degrees C. Grease two 22cm ring tins.
- In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
- Separate the eggs. Whisk the egg yolks until lemony coloured. Then whisk the egg whites until stiff peaks are formed. Set aside.
- Cream the butter and sugar together. Add the whisked egg yolks and the apricots then mix thoroughly.
- Combine the sultanas, glace cherries, pineapple and mixed dried fruits in a bowl coated with one cup of the flour.
- Combine the flour, bicarbonate of soda and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits.
- Add the chopped pecans or walnuts and fold in the whisked egg whites. Turn the batter into the prepared tins.
- Bake at 135 degrees C for 2 hours. Garnish cakes with crystallised pineapples and cherries.
