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Fruitcake has long been a beloved staple in culinary traditions across the globe, often associated with the festive seasons and celebrations. Dating back to ancient Rome, fruitcake evolved over centuries, with various cultures putting their own twist on this rich, dense treat. The earliest versions contained a mix of honey, nuts, and dried fruits, making it not only a delicious dessert but also a source of sustenance. Today, fruitcake is often seen as a holiday classic, but it can also be enjoyed year-round as a delightful snack or dessert.

Quick & Easy Apricot and Walnut Fruitcake

Indulge in this Quick & Easy Apricot and Walnut Fruitcake that's perfect for any occasion! This delightful recipe blends the sweetness of dried apricots and mixed fruits with the crunch of walnuts. With simple ingredients like butter, brown sugar, and a hint of orange zest, this cake is both comforting and delicious. Ready in just one hour, it serves 8-10 and is great for sharing. Enjoy a slice of this moist, flavorful treat today!
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Ingredients
  

1 cup dried apricots, chopped

1 cup walnuts, roughly chopped

1 cup mixed dried fruits (such as raisins, cranberries, and cherries)

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

½ cup unsalted butter, softened

¾ cup brown sugar

2 large eggs

1 teaspoon vanilla extract

½ cup milk

Zest of 1 orange

Instructions
 

Preheat your oven to 325°F (160°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

    In a medium bowl, combine the chopped dried apricots, walnuts, and mixed dried fruits. Set aside.

      In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.

        In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy. This should take about 3-4 minutes.

          Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then stir in the vanilla extract and orange zest.

            Gradually add the dry ingredient mixture into the wet ingredients, alternating with the milk. Stir until just combined, being careful not to overmix.

              Gently fold in the chopped fruit and nut mixture until evenly distributed throughout the batter.

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

                  Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.

                    Allow the fruitcake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

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