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In the realm of baked delights, few recipes evoke the same sense of nostalgia and warmth as a fruitcake. Traditionally associated with festive occasions, fruitcakes have evolved over the years, garnering a reputation for being dense and overly sweet. However, the Quick & Easy Apricot and Walnut Fruitcake redefines this classic dessert by blending the bright flavors of dried apricots with the rich crunch of walnuts, creating a treat that is both light and satisfying. This recipe is not just a dessert; it’s a celebration of flavors, making it perfect for gatherings, afternoon teas, or even as a sweet snack during a cozy evening at home.

Quick & Easy Apricot and Walnut Fruitcake

Discover this delightful Quick & Easy Apricot and Walnut Fruitcake recipe that’s perfect for any occasion! With a fruity blend of apricots, mixed dried fruits, and crunchy walnuts, this cake is a crowd-pleaser. Packed with flavor from orange juice and a hint of spices, it's moist and delicious. Plus, it only takes about an hour to prepare! Ideal for sharing or enjoying as a sweet treat at home. Try it out and indulge in pure fruity goodness!
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Ingredients
  

1 cup dried apricots, chopped

1 cup walnuts, roughly chopped

1 cup mixed dried fruits (raisins, sultanas, or cranberries)

1 cup orange juice

1/2 cup brown sugar

1/2 cup all-purpose flour

1 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 cup vegetable oil

2 large eggs

1/4 cup honey

Zest of 1 orange

A pinch of salt

Instructions
 

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.

    In a medium bowl, soak the chopped apricots and mixed dried fruits in orange juice for about 15 minutes to plump them up.

      In a large mixing bowl, combine the brown sugar, vegetable oil, honey, and eggs. Beat until the mixture is smooth and well combined.

        Add in the soaked dried fruits with their juice, orange zest, and salt. Mix until everything is evenly distributed.

          In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and nutmeg.

            Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

              Gently fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.

                Pour the batter into the prepared cake pan and smooth out the top with a spatula.

                  Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

                    Once baked, remove the fruitcake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8-10