Apricot and Macadamia Fruitcake

Submitted by Chef MB

"Why did I collect all these fruitcake recipes? It must have seemed like a good idea at the time. Please let us know if you try this one!"

 

• Ready In: 1hr 20mins
• Ingredients: 15
• Yields: 1 loaf
• Serves: 6

ingredients

• 1⁄2 cup apricot nectar
• 2 cups dried apricots, chopped
• 1⁄2 cup golden raisin
• 1⁄2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1⁄4 cup apricot brandy
• 1⁄4 cup apricot nectar
• 1 teaspoon vanilla
• 1 1⁄2 cups all-purpose flour
• 1⁄4 teaspoon baking soda
• 1⁄8 teaspoon salt
• 1 cup macadamia nuts, coarsely chopped
• 1⁄2 cup apricot brandy or 1/2 cup apricot nectar
• 1⁄3 cup apricot nectar

directions

1. Preheat oven to 300. Grease and lightly flour six 1-cup molds or one 9x5x3 loaf pan.
2. In a small saucepan bring 1/2 cup apricot nectar just to boiling. Remove from heat and stir in apricots and raisins. Cover and let stand 10 minutes.
3. In a large mixing bowl whip butter then beat in sugar, beating till combined.
4. Add eggs one at a time.
5. In a small bowl, combine the 1/4 cup apricot brandy, the 1/4 cup nectar and vanilla.
6. In a medium bowl, combine the flour, baking soda and salt. Add the flour mixture and nectar mixture alternately to butter mixture, beating on low speed after each addition just until combined.
7. Fold soaked fruit and chopped nuts into batter. Spread into prepared pan.
8. Bake for 40 to 45 minutes for small pans or 70 minutes for the loaf pan. Cool cake in pans on a wire rack for 10 minutes. Remove from pans and cool completely on a wire rack.
9. Poke holes into cake using a pick or skewer. Soak the cotton cheesecloth with the remaining 1/2 cup apricot brandy, wrap the cake and drizzle any remaining brandy over the cake. Wrap tightly in foil.
10. Refrigerate for up to 5 days. Drizzle with the remaining 1/3 cup nectar after 24 hours.
11. For longer storage, freeze for up to 3 months.