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Apricot Fruit Cake

Barb Ryan
This moist, spice-less fruitcake is one of the many traditional favourites. It is not nearly as heavily flavoured as dark fruitcake. Since no spices or molasses are used, this cake relies purely on the flavour of the dried fruits.
Course Dessert

Equipment

  • 1 Saucepan
  • 1 Sifter

Ingredients
  

  • 2 cups Water
  • 1 cup Raisins
  • 2 1/4 cups Flour
  • 1 1/2 tsp Baking powder
  • 1 cup Red cherries
  • 1 cup Green cherries
  • 1 cup Mixed fruit
  • 1 1/2 cups Dried apricot
  • 1 cup Margarine
  • 8 oz Cream cheese
  • 1 1/2 cups White sugar
  • 1 1/2 tsp Vanilla
  • 1/2 tsp Almond flavoring

Instructions
 

  • In a medium saucepan, combine 2 cups of water, 1 cup raisins, 1 ½ cups dried apricots chopped and ¼ cup sugar cover and simmer for  15 minutes. Set aside to cool completely to room temperature and drain.
  • Cream the margarine, cream cheese, white sugar, vanilla and almond flavouring.
  • Beat in the eggs, one at a time, and beating well after each addition.
  • Sift together the flour and baking powder.
  • Fold half of the dry ingredients into the creamed mixture.
  • Fold in the cooled boiled apricot mixture.
  • Fold in the remaining dry ingredients.
  • Fold in the cherries and dried fruit.
  • Bake in a greased and floured tube pan at 275 F for 2-2 ½ hours or until done.
  • Cool in the pan(s) for a 10 minutes before turning out onto a wire rack to cool completely.
  • Store in a cake tin or other airtight container. Freezes well too.