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Christmas Apricot and Walnut Fruitcake decorated with festive toppings

Christmas Apricot and Walnut Fruitcake

A rich and festive fruitcake, packed with succulent dried apricots, crunchy walnuts, and a medley of other dried fruits, all steeped in warm spices and a hint of brandy. Perfect for holiday celebrations, this classic dessert is sure to delight.
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Prep Time 40 minutes
Cook Time 3 hours
Total Time 3 hours 40 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Fruit Mixture
  • 200 g Dried apricots chopped
  • 150 g Walnuts roughly chopped
  • 200 g Raisins/Sultanas
  • 100 g Glacé cherries halved
  • 50 g Mixed peel
  • 1 Orange zest from 1 orange
  • 100 ml Brandy or rum
For the Cake Batter
  • 250 g Unsalted butter softened
  • 200 g Dark brown sugar
  • 4 Large eggs
  • 300 g All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Ground cinnamon
  • 0.5 tsp Ground nutmeg

Equipment

  • Large mixing bowl
  • 8-inch (20cm) round cake pan
  • Parchment paper
  • Measuring cups and spoons
  • Spatula
  • Cooling rack

Method
 

Preparation
  1. Combine chopped apricots, walnuts, raisins, glacé cherries, mixed peel, orange zest, and brandy in a large bowl. Cover and let steep for at least 4 hours, or preferably overnight, to allow the fruits to absorb the liquid.
  2. Preheat oven to 150°C (300°F) and prepare an 8-inch (20cm) round cake pan by greasing and lining with parchment paper, extending above the rim; this extra height prevents the cake from burning.
Making the Batter
  1. In a separate large bowl, cream the softened butter and dark brown sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  2. Sift together the flour, baking powder, cinnamon, and nutmeg. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix the batter.
Baking and Cooling
  1. Gently fold the steeped fruit and nut mixture into the cake batter until evenly distributed. Pour the batter into the prepared cake pan and smooth the top.
  2. Bake for approximately 2.5 to 3 hours, or until a skewer inserted into the center comes out clean; if the top browns too quickly, cover it loosely with foil.
  3. Once baked, let the fruitcake cool in the pan for about 30 minutes before transferring it to a wire rack to cool completely. Once cool, wrap tightly in parchment paper and then foil for storage.

Notes

For the best flavor and texture, prepare this fruitcake at least 2-4 weeks in advance, feeding it a tablespoon of brandy or rum weekly.