Apricot And Macadamia Fruitcake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1/2 cup apricot nectar
• 2 cups dried apricots, chopped
• 1/2 cup golden raisin
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/4 cup apricot brandy
• 1/4 cup apricot nectar
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup macadamia nuts, coarsely chopped
• 1/2 cup apricot brandy or 1/2 cup apricot nectar
• 1/3 cup apricot nectar

Recipe

• 1 preheat oven to 300. grease and lightly flour six 1-cup molds or one 9x5x3 loaf pan.
• 2 in a small saucepan bring 1/2 cup apricot nectar just to boiling. remove from heat and stir in apricots and raisins. cover and let stand 10 minutes.
• 3 in a large mixing bowl whip butter then beat in sugar, beating till combined.
• 4 add eggs one at a time.
• 5 in a small bowl, combine the 1/4 cup apricot brandy, the 1/4 cup nectar and vanilla.
• 6 in a medium bowl, combine the flour, baking soda and salt. add the flour mixture and nectar mixture alternately to butter mixture, beating on low speed after each addition just until combined.
• 7 fold soaked fruit and chopped nuts into batter. spread into prepared pan.
• 8 bake for 40 to 45 minutes for small pans or 70 minutes for the loaf pan. cool cake in pans on a wire rack for 10 minutes. remove from pans and cool completely on a wire rack.
• 9 poke holes into cake using a pick or skewer. soak the cotton cheesecloth with the remaining 1/2 cup apricot brandy, wrap the cake and drizzle any remaining brandy over the cake. wrap tightly in foil.
• 10 refrigerate for up to 5 days. drizzle with the remaining 1/3 cup nectar after 24 hours.
• 11 for longer storage, freeze for up to 3 months.