Apricot Fruitcake So Tasty

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Apricot Fruitcake

"This is some other high-quality fruitcake for the vacations. Originally submitted to CakeRecipe.Com. Pecans can be substituted for walnuts."

Ingredients :

1 cup dried apricots
1 cup water
3/4 cup butter
1 cup white sugar
four eggs
1 cup golden raisins
1 pound crimson and green candied cherries
6 candied pineapple slices
1 pound dried combined fruit
2 cups all-reason flour, divided
half of teaspoon baking soda
1/2 teaspoon salt
1/2 cup apricot nectar
1 cup chopped walnuts

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 275 levels F (135 levels C). Grease two nine inch tube pans.
In a saucepan over medium warmth cook dinner apricots in the water until they are smooth. Press them thru a sieve and let them cool.
Separate the eggs. Beat the egg yolks until lemony coloured. Then beat the egg whites until stiff peaks are fashioned. Set aside.
Cream the butter or margarine and sugar together. Add the crushed egg yolks and the apricots, and mix very well.
Combine the raisins, candied cherries, candied pineapple, and blended dried fruits in a bowl lined with one cup of the flour.
Combine the closing flour, baking soda, and salt. Add this flour aggregate alternately to the creamed combination with the apricot juice. Blend this batter into the combined end result. Add the chopped pecans or walnuts and fold within the crushed egg whites. Turn the batter into the prepared pans.
Bake at 275 tiers F (a hundred thirty five degrees C) for two hours. Garnish cakes with candied pineapples and cherries. Makes approximately 24 servings.

Notes :

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