When it comes to festive traditions, nothing says Christmas quite like fruitcake. While there are countless varieties out there, this Christmas Apricot and Walnut Fruitcake stands out as a moist, flavorful, and alcohol-free version that’s perfect for all ages. Loaded with candied cherries, dried apricots, raisins, mixed peel, and crunchy walnuts, this fruitcake will become your new holiday favorite. Whether you’re looking for a thoughtful homemade gift or a dessert to share with family, this recipe has you covered.
Why This Recipe Stands Out
- Alcohol-Free: Ideal for those who prefer a non-alcoholic treat.
- Rich and Flavorful: The combination of dried and candied fruits ensures every bite is packed with sweetness.
- Easy to Customize: Swap out ingredients to suit dietary preferences or personal tastes.
- Perfect for Gifting: The loaf size is great for wrapping and sharing during the holiday season.
Let’s dive into the details of this delightful fruitcake recipe, optimized with high-value keywords for holiday cooking and baking enthusiasts.
Ingredients for Christmas Apricot and Walnut Fruitcake
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
Fruit Mixture:
- 2 1/2 cups water
- 1 1/2 cups raisins
- 2 cups dried apricots, roughly chopped
Cream Mixture:
- 1 cup salted butter, softened
- 1/2 cup cream cheese, softened
- 1 1/4 cups white sugar, divided (1 cup for creaming and 1/4 cup for simmering fruit)
Wet Ingredients:
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
Mix-Ins:
- 2 cups glacé cherries, roughly chopped (1 cup red and 1 cup green for a festive touch)
- 1 cup mixed peel
- 1 cup walnuts, chopped
Step-by-Step Instructions
1. Prepare the Loaf Pans
Preheat your oven to 325°F (165°C). Lightly coat two loaf pans with non-stick cooking spray and line them with parchment paper. This ensures the fruitcake releases easily and retains its shape.
2. Simmer the Fruit Mixture
In a medium saucepan, combine 2 1/2 cups of water, 1/4 cup sugar, raisins, and chopped dried apricots. Bring the mixture to a gentle simmer over medium heat. Allow it to cook for 30 minutes, stirring occasionally to prevent sticking. Once done, remove the saucepan from heat and let the mixture cool to room temperature. This step enhances the flavor and softens the fruits for a moist cake.
3. Cream Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat together the softened butter, cream cheese, and 1 cup of sugar until light and fluffy. This creates a creamy base that will lend richness to your fruitcake.
4. Add Eggs and Vanilla Extract
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for a warm, aromatic flavor. The mixture should be smooth and well-combined at this stage.
5. Incorporate the Fruit Mixture
Once the fruit mixture has cooled, fold it into the creamed butter mixture. Be sure to mix thoroughly so the fruit is evenly distributed.
6. Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to ensure a tender cake.
7. Fold in the Mix-Ins
Gently fold in the glacé cherries, mixed peel, and chopped walnuts. These add vibrant color, texture, and additional sweetness to the fruitcake. Make sure the mix-ins are evenly distributed throughout the batter.
8. Transfer Batter to Pans
Divide the batter evenly between the prepared loaf pans. Tap the pans gently on the countertop to eliminate air bubbles and ensure the batter settles into the corners.
9. Bake the Fruitcakes
Place the loaf pans in the preheated oven and bake for 55 minutes. To check for doneness, insert a toothpick into the center of each loaf. If it comes out clean, the cakes are ready. If not, bake for an additional 5 minutes and test again.
10. Cool and Serve
Once baked, remove the pans from the oven and let the fruitcakes rest for 10 minutes. Carefully transfer the loaves to a wire cooling rack and allow them to cool completely before slicing. This step is crucial as it ensures the cakes set properly.
Storage and Serving Tips
- Storage: Wrap the cooled fruitcakes tightly in plastic wrap or aluminum foil and store them in an airtight container. They can be kept at room temperature for up to one week or refrigerated for up to two weeks.
- Freezing: These fruitcakes freeze beautifully. Wrap each loaf in plastic wrap, then aluminum foil, and store in the freezer for up to three months. Thaw at room temperature before serving.
- Serving Suggestions: Slice the fruitcake into thin pieces and serve with a dollop of whipped cream or a cup of hot tea. For an extra festive touch, drizzle with a simple powdered sugar glaze.
Customization Ideas
- Nut-Free Option: Replace walnuts with sunflower seeds or skip them entirely.
- Vegan Version: Use plant-based butter, vegan cream cheese, and egg substitutes.
- Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend.
- Additional Spices: Add a teaspoon of ground cinnamon or nutmeg for a spiced version.
This Christmas Apricot and Walnut Fruitcake is the perfect blend of tradition and modern flavors. Its alcohol-free composition makes it suitable for everyone, while the mix of dried and candied fruits creates a colorful and irresistible dessert. Whether you’re baking for your family or looking to impress friends with homemade gifts, this recipe is sure to bring holiday cheer.
Bake a batch today and let this delicious fruitcake become a cherished part of your Christmas celebrations. Don’t forget to share your experience in the comments or tag your festive creations on social media!