Apricot Fruitcake

Ingredients and Weight:

• Apricots, dried, chopped: 250g (8.8oz)
• Cherries, dried, chopped: 150g (5.3oz)
• Currants, dried: 150g (5.3oz)
• Raisins, golden: 150g (5.3oz)
• Dates, pitted and chopped: 150g (5.3oz)
• Candied orange peel, chopped: 50g (1.8oz)
• Candied lemon peel, chopped: 50g (1.8oz)
• Walnuts, chopped: 50g (1.8oz)
• Pecans, chopped: 50g (1.8oz)
• Butter, unsalted, cubed: 250g (8.8oz)
• Brown sugar, light: 200g (7oz)
• Eggs, large: 2
• Flour, all-purpose: 200g (7oz)
• Baking powder: 2 tsp
• Cinnamon, ground: 2 tsp
• Nutmeg, ground: 1 tsp
• Cloves, ground: 1/2 tsp
• Ginger, ground: 1/2 tsp

Preparation Time:

• 1 hour

Cooking Time:

• 1 hour 30 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 150°C (300°F).
2. Grease and line a 20cm (8in) square baking tin with baking paper.
3. In a large bowl, combine all the dried fruit, candied peel, walnuts, and pecans.
4. In a separate bowl, cream together the butter and sugar until light and fluffy.
5. Beat in the eggs one at a time.
6. In a small bowl, whisk together the flour, baking powder, and spices.
7. Gradually add the dry ingredients to the wet ingredients, mixing well.
8. Stir in the dried fruit and nut mixture.
9. Pour the batter into the prepared tin and level the surface.
10. Bake in the preheated oven for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean.
11. Allow to cool in the tin for 30 minutes before turning out onto a wire rack to cool completely.

Nutritional Information:

• Calories: 450 per slice
• Fat: 25g
• Carbohydrates: 50g
• Protein: 10g

Dish Characteristics:

• Dense and moist
• Studded with dried fruit, nuts, and candied peel
• Aromatic and flavorful
• Traditionally enjoyed during the holiday season

User Comments:

• "This fruitcake is the perfect balance of sweet and tangy."
• "The combination of dried fruit and spices is amazing."
• "A classic holiday treat that everyone will love."
• "So easy to make and always a crowd-pleaser."

Special Precautions and Tips:

• Use chopped, not whole, dried fruit to prevent the fruitcake from becoming too dense.
• Toasting the nuts before adding them to the batter will enhance their flavor.
• If the fruitcake is too moist, return it to the oven for a few minutes.
• Store the fruitcake in an airtight container for up to 2 weeks.