Description
A quick and easy apricot and walnut fruitcake that combines the natural sweetness of dried apricots with crunchy walnuts and warm spices. This moist, flavorful dessert is perfect for holidays or any occasion and can be prepared and baked in just over an hour.
Ingredients
Dry Ingredients
- 1 cup chopped dried apricots
- 1 cup chopped walnuts
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal of the cake.
- Combine Dry Ingredients: In a large bowl, mix the chopped dried apricots, chopped walnuts, all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon. Stir well to evenly coat the fruit and nuts with the dry mixture.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs and vanilla extract until smooth and slightly frothy.
- Combine Mixtures: Pour the egg and vanilla mixture over the dry ingredients. Stir thoroughly until all ingredients are fully combined and the batter is thick.
- Fill Pan and Bake: Spoon the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For a more festive touch, add 1/4 cup chopped candied ginger or substitute half of the apricots with dried cranberries.
- This fruitcake can be made ahead and stored in an airtight container for up to one week.
