fruitcakes. Pecans, apricots, dates and cherries

Fruitcake with Pecans, Apricots, Dates & Cherries

Ingredients:

Fruit & Nuts:

  • 1 cup dried apricots, chopped

  • 1 cup pitted dates, chopped

  • 1 cup red or green glacé cherries (or maraschino), halved

  • 1 cup pecans, coarsely chopped

  • 2 tbsp all-purpose flour (to toss with fruits/nuts)

Cake Batter:

  • 1 cup unsalted butter, softened

  • 1 cup light brown sugar, packed

  • 4 large eggs

  • 1 ½ cups all-purpose flour

  • ½ tsp baking powder

  • ½ tsp salt

  • 1 tsp ground cinnamon (optional)

  • ½ tsp ground nutmeg (optional)

  • ¼ cup orange juice (or rum/brandy for extra flavor)

  • 1 tsp vanilla extract


Instructions:

  1. Preheat oven to 300°F (150°C). Grease and line a loaf pan (9×5 inches) or an 8-inch round cake pan with parchment paper.

  2. Prepare fruit and nuts:

    • In a medium bowl, toss chopped apricots, dates, cherries, and pecans with 2 tbsp flour to prevent them from sinking in the batter. Set aside.

  3. Make batter:

    • In a large bowl, cream together the butter and brown sugar until light and fluffy.

    • Beat in eggs, one at a time.

    • Mix in the orange juice (or rum/brandy) and vanilla extract.

  4. Combine dry ingredients:

    • In a separate bowl, whisk together 1½ cups flour, baking powder, salt, and spices (if using).

  5. Combine everything:

    • Gradually mix the dry ingredients into the wet mixture.

    • Fold in the prepared fruit and nut mixture.

  6. Bake:

    • Spoon batter into the prepared pan and smooth the top.

    • Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.

  7. Cool & Store:

    • Let the cake cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.

    • For best flavor, wrap in foil or plastic wrap and let it rest for a day or two before slicing.


Optional:

  • Brush the cooled cake with rum or brandy for a more traditional soaked fruitcake experience.

  • Decorate the top with whole pecans and cherries before baking for a festive look.

Let me know if you want a gluten-free version or want to convert it into mini loaves!

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