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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Apricot-Pecan Fruitcake Recipe

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This recipe for Apricot-Pecan Fruitcake is from Leonard's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 6 oz packages dried apricot halves, (21/2 cups) cut into 1/2 inch pieces.
2 cups coarsely chopped pecans plus 2/3 cup pecan halves.
4 T. plus 2 cups flour.
1 1/2 cups sugar.
1 cup butter.
5 large eggs.
1/2 cup brandy.
1 T. vanilla.
2 tsp. Baking powder.
2 tsp. salt.
1 6oz. dried pineapple cut up.
1 12 oz. bottle M. Cherries cut in half save juice.
1/2 cup coconut.
1 6 oz.dried black cherries.
1 cup dates cut up fine.
1/3 cup apricot preserves, melted and strained

Directions:
Directions:
preheat oven to 325º Greased and floured 9 inch tube pan
In a medium bowl toss apricot,pineapple,black cherries,coconut,dates and the 2 cups chopped pecans with the 4 T flour;set aside.
In large bowl, with mixer at low speed beat sugar and butter until blended. Increase speed to high; beat until light and fluffy, about 2 minutes, constantly scraping bowl with rubber spatula.


with mixer on low speed add eggs, brandy, cherry juice, vanilla, baking powder, salt and 2 cups flour; beat until well blender. Stir in Apricot mixture.

Spoon batter into prepared pan. Arrange the pecan halves on top of batter in concentric circles. Bake cake 1 hour and 35 minutes or until wooden skewer or toothpick inserted in center comes out clean.

Cool cake in pan on wire10 minutes. With knife, loosen cake from pan; remove cake. Cool completely on wire rack.

When cold brush cake with melted apricot preserves. Or wrap and refrigerate it for up to 1 week, then brush with preserves before serving.

Keep any left over's refrigerated.

Number Of Servings:
Number Of Servings:
24-28
Preparation Time:
Preparation Time:
30 mintues

 

 

 

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