This delicious apricot and walnut fruitcake brings a modern twist to a classic favorite. Featuring juicy dried apricots and crunchy walnuts, this cake offers a satisfying blend of flavors and textures that pair wonderfully with its moist crumb.
Ingredients:
- 1 cup dried apricots, chopped
- 1 cup walnuts, chopped
- 1 ½ cups flour
- ½ cup brown sugar
- ½ cup butter, softened
- 3 large eggs
- ½ cup milk
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
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Instructions:
- Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and line a loaf pan with parchment paper.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Combine Wet Ingredients: Stir in the vanilla extract and milk until well combined.
- Incorporate the Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Fold in Apricots and Walnuts: Gently fold in the chopped apricots and walnuts, ensuring even distribution throughout the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the fruitcake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- This apricot and walnut fruitcake tastes even better the next day, as the flavors have time to meld together beautifully. Enjoy it plain, or with a light glaze for an extra touch of sweetness!
