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Recipe Apricot Fruitcake (Cake)

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Required Ingredients:

  • 1 cup dried apricots
  • 1 cup water
  • 3/4 cup butter
  • 1 cup white sugar
  • 4 eggs
  • 1 cup golden raisins
  • 1 pound red and green candied cherries
  • 6 candied pineapple slices
  • 1 pound candied mixed fruit
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup apricot nectar
  • 1 cup chopped pecans

Preparing/Cooking:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Grease two 9 inch tube pans.
  • 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.
  • Beat the egg yolks until lemony colored.
  • Then beat the egg whites until stiff peaks are formed.
  • Set aside.
  • Cream the butter or margarine and sugar together.
  • Add the beaten egg yolks and the apricots, and mix thoroughly.
  • Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
  • Combine the flour, baking 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 beaten egg whites.
  • Turn the batter into the prepared pans.
  • Bake at 275 degrees F (135 degrees C) for 2 hours.
  • Garnish cakes with candied pineapples and cherries.
  • Makes about 24 servings.
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