Apricot Fruitcake

This moist, spice-less fruitcake is not nearly as heavily flavored as dark fruitcake. Since no spices or molasses are used this cake relies purely on the flavor of the dried fruits.

2 1/2 cups water
1 1/2 cups light raisins or sultana raisins
2 cup dried apricots chopped
1/4 cup sugar
1 cup butter
1 cup sugar
4 ounces cream cheese 1/2 cup
4 eggs
2 1/2 cups all purpose flour
1 tsp baking powder
1 pound glace cherries chopped
1 pound mixed dried fruit
1 1/2 tsp vanilla extract

• In a medium saucepan combine the water, apricots, 1/4 cup sugar and raisins and simmer slowly for 30 minutes.
• Set aside to cool completely to room temperature.
• Cream the butter, cream cheese, vanilla extract and 1 cup of sugar until light and fluffy.
• Beat in the eggs, one at a time, beating well after each addition.
• Sift together the flour and baking powder.
• Fold half of the dry ingredients into the creamed mixture.
• Fold in the cooled boiled apricot mixture.
• Fold in the remaining dry ingredients.
• Fold in the cherries and dried fruit.
• Bake in a greased and floured tube pan or 2 greased and parchment lined small loaf pans at 325 degrees F for about an hour or until toothpick inserted in the center comes out clean.
• Cool in the pan/s for a 10 minutes before turning out onto a wire rack to cool completely.
• Store in a cake tin or other airtight container.
• Freezes well

Recipe: Rock Recipes