If you’ve been searching for a delightful treat that brings together the cozy warmth of holiday spices with the naturally sweet burst of dried fruit and a satisfying crunch, look no further than this Easy Apricot and Walnut Fruitcake Recipe. This cake is wonderfully moist and tender, filled with chewy apricots and crunchy walnuts for texture, yet simple enough to whip up without any fuss like soaking fruits for days. It’s the perfect companion to a cup of tea or a charming gift to share with friends and family during festive moments.
Ingredients You’ll Need
Every ingredient here plays a key role in creating the perfect balance of flavor, texture, and tenderness in this classic dessert. These are all straightforward pantry staples and wholesome additions that come together effortlessly to make your baking a breeze.
- 1 cup dried apricots (chopped): Provides natural sweetness and a chewy contrast that makes each bite exciting.
- 1 cup walnuts (chopped): Adds a lovely nutty crunch that balances the soft cake texture beautifully.
- 1 1/2 cups all-purpose flour: The foundation that brings structure to the fruitcake.
- 1/2 teaspoon baking soda: Helps the cake rise gently for a soft crumb.
- 1/2 teaspoon baking powder: Works alongside baking soda for balanced leavening.
- 1/2 teaspoon ground cinnamon: Infuses warm, comforting spice notes that feel like a hug.
- 1/4 teaspoon ground nutmeg: Adds a subtle depth and aromatic charm.
- 1/4 teaspoon salt: Enhances all the other flavors effortlessly.
- 1/2 cup unsalted butter (softened): Brings richness and moisture for a tender bite.
- 1/2 cup granulated sugar: Sweetens the cake while helping with texture.
- 1/2 cup brown sugar: Adds caramel undertones and keeps the cake nice and moist.
- 2 large eggs: Bind everything together and add body.
- 1 teaspoon vanilla extract: Provides a sweet, floral aroma that ties flavors beautifully.
- 1/2 cup plain yogurt or sour cream: Ensures a moist crumb and slight tanginess to brighten.
- 2 tablespoons orange juice or water: Lends moisture and a hint of citrus freshness.
How to Make Easy Apricot and Walnut Fruitcake Recipe
Step 1: Prep and Combine Dry Ingredients
Start by preheating your oven to 325°F (163°C) and greasing your 9×5-inch loaf pan so the cake releases easily once baked. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mixing these upfront ensures your spices and leaveners are evenly distributed throughout the cake, giving you consistent flavor and rise.
Step 2: Cream Butter and Sugars
In a large bowl, beat the softened unsalted butter with both granulated and brown sugars until your mixture looks light and fluffy. This step is essential because it incorporates air, helping the cake achieve its soft, tender texture. The brown sugar also infuses a rich caramel flavor that works brilliantly with apricots and walnuts.
Step 3: Add Eggs and Flavorings
Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract for that delightful warm aroma. This layering ensures your batter is smooth and cohesive, setting you up for a perfect bake.
Step 4: Mix in Yogurt and Orange Juice
Blend in the plain yogurt (or sour cream if you prefer) along with the orange juice or water. This combo keeps the cake moist while adding a slight tang and subtle citrus notes, perfectly complementing the apricots.
Step 5: Fold in Dry Mix and Fruit & Nuts
Gradually add the flour mixture to the wet ingredients, stirring just until combined—overmixing can make the cake dense. Finally, gently fold in the chopped apricots and walnuts, distributing them evenly for delightful chunks of fruity sweetness and crunchy texture in every slice.
Step 6: Bake and Cool
Pour the batter into your prepared loaf pan and smooth the top. Bake in the preheated oven for about 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This resting time helps the cake firm up just right for slicing.
How to Serve Easy Apricot and Walnut Fruitcake Recipe
Garnishes
To elevate your Easy Apricot and Walnut Fruitcake Recipe, consider brushing a light glaze of warmed apricot jam over the top for a shiny finish and extra fruity punch. Toasted walnut halves placed on top add a lovely decorative touch. A dusting of powdered sugar also brings a festive snow-like appearance that’s particularly charming during holidays.
Side Dishes
This fruitcake pairs wonderfully with a simple dollop of whipped cream or a scoop of vanilla ice cream, which adds creaminess that contrasts with the chewy fruit and crunchy nuts. A hot cup of tea, coffee, or even mulled wine on the side perfectly complements the cake’s warm spices, turning any gathering into a cozy celebration.
Creative Ways to Present
Serve slices of the fruitcake on rustic wooden boards alongside assorted nuts and dried fruits for an inviting spread. For gift-giving, wrap slices individually in parchment or wax paper and tie with twine for a personal touch. You can also layer the fruitcake cubes in clear jars with whipped cream and fresh berries for an elegant trifle-style dessert.
Make Ahead and Storage
Storing Leftovers
Your leftover Easy Apricot and Walnut Fruitcake Recipe stays fresh when wrapped tightly in plastic wrap and foil, kept at room temperature for up to a week. This method helps the cake retain its moisture while preventing it from drying out, so you can enjoy it slice by slice over several days.
Freezing
If you want to keep the fruitcake longer, freezing is your best friend. Wrap the cooled loaf (or individual slices) securely in plastic wrap and freeze inside an airtight container or freezer bag. When stored this way, the cake can keep well for several months while maintaining its flavor and texture.
Reheating
To enjoy your fruitcake after storage, gently warm slices in a low oven or microwave until just heated through. This will soften the cake, revive the buttery aroma, and make every bite feel freshly baked all over again. Avoid overheating to prevent drying out.
FAQs
Can I use other dried fruits instead of apricots?
Absolutely! While dried apricots provide a unique tangy sweetness, you can swap in dried cranberries, raisins, cherries, or a mix for different flavor profiles. Just be sure to chop larger fruits to keep the texture balanced.
Is this fruitcake suitable for vegetarians?
Yes, this Easy Apricot and Walnut Fruitcake Recipe is vegetarian-friendly, as it contains no meat or gelatin. It makes a wonderful dessert option for vegetarian friends and family.
Can I make this cake gluten-free?
To make it gluten-free, replace the all-purpose flour with a gluten-free baking blend that includes xanthan gum. This swap typically works well without significantly altering the texture, but keep an eye on moisture levels.
How long does this fruitcake keep fresh?
Stored properly at room temperature, your fruitcake will stay moist and delicious for up to 7 days. For longer storage, freezing is recommended—as it can last several months frozen while keeping its flavor intact.
Is it necessary to soak the dried apricots before baking?
One of the beauties of this Easy Apricot and Walnut Fruitcake Recipe is that it requires no soaking or aging of the fruit. The fresh ingredients and creamy yogurt ensure the cake remains moist and tender without extra preparation time.
Final Thoughts
This Easy Apricot and Walnut Fruitcake Recipe is one of those comforting, cozy cakes that becomes a beloved staple during the holidays or any time you crave a sweet treat filled with personality. Its approachable ingredients and straightforward steps make it a joy to bake whether you’re a seasoned pro or just starting out. Give it a try, and I promise it’ll bring a little extra warmth and sweetness to your day.
Print
Easy Apricot and Walnut Fruitcake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This easy apricot and walnut fruitcake is a moist, tender loaf packed with chewy dried apricots, crunchy walnuts, and warm holiday spices. It offers a simplified take on the traditional fruitcake—no soaking or aging required—making it a perfect make-ahead treat for festive gatherings, gifting, or enjoying with a cup of tea.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt or sour cream
- 2 tablespoons orange juice or water
Mix-ins
- 1 cup dried apricots, chopped
- 1 cup walnuts, chopped
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well combined to evenly distribute the leavening agents and spices.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened unsalted butter with granulated sugar and brown sugar until the mixture turns light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs and Flavor: Beat in the eggs one at a time, ensuring each is fully integrated before adding the next. Then stir in the vanilla extract for aromatic flavor.
- Incorporate Wet Ingredients: Mix in the plain yogurt (or sour cream) and orange juice (or water) until the batter is smooth and moistened.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently just until all flour is incorporated to avoid overmixing and tough texture.
- Fold in Fruits and Nuts: Gently fold in the chopped dried apricots and walnuts, distributing them evenly throughout the batter without breaking them up.
- Transfer to Pan and Bake: Pour the batter into the prepared loaf pan, smoothing the surface with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes to firm up, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Wrap the fruitcake tightly in plastic wrap followed by foil to store at room temperature for up to one week, or freeze for extended storage.
- For additional flavor and colorful bursts, add dried cranberries or golden raisins to the batter along with or in place of apricots.
- Brush a light glaze of warmed apricot jam on top of the cooled loaf to give it a glossy, appealing finish that’s perfect for gifting.
