Lots of macadamia nuts and dried apricots in a light golden batter make this fruitcake a delightful option to the dark and dense traditional fruitcakes. Also makes delightful gifts from the kitchen. The original recipe comes from Bon Appetit or Better Homes and Gardens.
Apricot Macadamia Nut Fruitcake
- ½ c apricot nectar
- 2 c dried apricots
- ½ c sultanas golden raisins
- ½ c butter softened
- 1 c sugar
- 2 eggs
- ¼ c apricot brandy
- ¼ c apricot nectar
- 1 t vanilla
- 1½ c all-purpose flour
- ¼ t baking soda
- 1/8 t salt
- 1 c coarsely chopped macadamia nuts
- ½ c apricot brandy or apricot nectar
- 1/3 c apricot nectar
- Preheat oven to 300° Grease and lightly flour six 1-cup tube pans or one 9- x 5- x 3-inch loaf pan. Set pans aside.
- In a small saucepan bring ½ cup apricot nectar just to boiling; remove from heat. Stir in apricots and raisins. Cover and let stand 10 minutes.
- In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar; beat until mixture is combined. Add eggs; one at a time, beating on medium speed until combined.
- In a small bowl, combine the ¼ cup apricot brandy, the ¼ cup apricot nectar, and the vanilla; set aside.
- In a medium bowl, combine the flour, baking soda, and salt. To the butter mixture, add the flour mixture and the nectar mixture alternately, beating on low speed after each addition just until combined. Fold soaked fruit and chopped nuts into batter. Spread into prepared pan(s).
- Bake for 40 to 45 minutes for tube pans or 70 minutes for the loaf pan until cake tester comes out clean. Cool cakes in pan(on wire rack for 10 minutes. Remove from pan(and cool completely on a wire rack.
- Poke holes into cakes using a wooden pick or bamboo skewer. Soak double thickness of 100 percent cotton cheesecloth with the remaining ½ cup apricot brandy or nectar. (Use six 8-inch square pieces of cheesecloth for small tube cakes or one 20x8-inch piece for loaf cake.) Wrap cakes in soaked cheesecloth. Drizzle any remaining brandy over the cake. Wrap cake tightly in foil or seal in plastic storage bags. Drizzle with remaining 1/3 cup nectar after 24 hours.