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When it comes to baking, few treats evoke nostalgia and warmth quite like a fruitcake. Traditionally associated with festive occasions, fruitcakes have a rich history across various cultures, often serving as a symbol of celebration and abundance. However, many people shy away from making fruitcakes due to misconceptions about their preparation complexity. Our Quick & Easy Apricot and Walnut Fruitcake dispels these myths, proving that a delicious, moist fruitcake can be both simple and satisfying.

Quick & Easy Apricot and Walnut Fruitcake

Whip up this Quick & Easy Apricot and Walnut Fruitcake for a delightful snack or dessert! With simple ingredients like chopped dried apricots, walnuts, and a hint of cinnamon, this cake is packed with flavor and texture. It comes together in just 50 minutes, making it perfect for both busy days and special occasions. Drizzle with honey for an extra touch of sweetness. Grab the recipe and treat yourself and your loved ones to this delicious homemade treat!
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Ingredients
  

1 cup dried apricots, chopped

1 cup walnuts, coarsely chopped

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

1/4 cup honey (optional, for added sweetness)

1/2 cup mixed dried fruits (e.g., raisins, cranberries) for added texture

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.

    Prepare Dried Fruits and Nuts: In a medium bowl, combine the chopped apricots and walnuts. Add a tablespoon of flour to coat the fruits and nuts—this helps prevent them from sinking in the batter.

      Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until well combined.

        Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar with an electric mixer until the mixture is light and fluffy, about 3-4 minutes.

          Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

            Incorporate Dry Ingredients & Buttermilk: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with the flour mixture. Mix until just combined.

              Fold in Fruits and Nuts: Gently fold the coated apricots, walnuts, and mixed dried fruits into the batter until evenly distributed.

                Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool and Serve: Allow the fruitcake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. For an optional touch, drizzle with honey before serving.

                    Slice and Enjoy: Once cooled, slice the cake into wedges and enjoy it as a delightful snack or a sweet ending to your meal!

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8-10