Apricot Fruitcake
Apricot Fruitcake
Ingredients
1
cup dried apricots
1
cup water
3/4
cup butter
1
cup white sugar
4 eggs
yolks & egg whites separately taken
1
pound red and green canned cherries
6
slices canned pineapple
1
pound mixed fruits
2
cups all-purpose flour
1/2
teaspoon baking soda
1/2
teaspoon salt
1/2
cup apricot juice
1
cup pecans or walnuts, chopped
Method
1.
Preheat the oven to 275 degrees F (135 degrees C).
2. In a saucepan cook apricots in the water until they are mushy. Press
them through a sieve and let them cool.
3. Beat the egg yolks until lemony colored. Then beat the egg whites
until stiff peaks are formed. Set aside.
4. Cream the butter and sugar together. Add the beaten egg yolks, and
the apricots and mix thoroughly.
5. Combine the cherries, pineapple, and mixed dried fruits in a bowl and
coat with one cup of the flour.
6. Combine the flour baking soda, and salt. Add this flour mixture
alternately to the creamed mixture with the apricot juice. Blend this batter
into the mixed fruits.
7. Add the chopped pecans or walnuts in the beaten egg whites.
8. Grease two 9 inch tube pan. Turn the batter into the prepared pans
and bake for 2 hours.
9. Garnish cakes with canned pineapples and cherries.
| 
