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
Scale
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.
