Apricot Christmas cake

    2 hours 30 min

    This twist on a traditional Christmas cake recipe calls for apricot juice, which lends a special 'something' to the cake.

    12 people made this

    Serves: 24 

    • 125g dried apricots
    • 250ml water
    • 4 eggs, separated
    • 175g butter
    • 200g caster sugar
    • 150g sultanas
    • 450g glace cherries
    • 6 candied pineapple slices
    • 450g dried mixed fruit
    • 250g plain flour, divided
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 125ml apricot juice
    • 125g chopped walnuts

    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. Preheat oven to 140 C / Gas mark 1. Grease two 23cm (9 in) tube cake tins.
    2. In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
    3. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
    4. Cream the butter and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.
    5. Combine the sultanas, cherries, pineapple and mixed dried fruits in a bowl coated with 1/2 of the flour.
    6. Combine the remaining flour, bicarbonate of soda and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared tins.
    7. Bake in the preheated oven for 2 hours. Ice the cakes if desired (see below).

    And for the finishing touch...

    For a traditional finish to your Christmas cake, use shop-bought marzipan or try this recipe. For a speedy finish, you can then top it with a variety of glace fruits, dried fruits and/or nuts, or use ready to roll icing. For a homemade touch, try this royal icing recipe.

    Icing and decorating your cake

    Look at our handy guide to Icing and decorating a Christmas cake to learn how to prepare your cake, ice it and decorate it!

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    Reviews & ratings
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    Reviews in English (8)


    This fruitcake is super moist . I made it on Sunday and ate it on Monday and it was like a fruitcake that had been maturing for 3 months. Great if you are behind in your fruitcake baking for christmas. Which is exactly what I want it for.  -  16 Dec 2003  (Review from Allrecipes US | Canada)


    All of Carol's recipes are great. I have tested them time and time again and all over the country I hear the same. I do set my oven on 325 degrees for 1-1/2 hours. It seems to work best for me. instead of the 3  -  14 Dec 2007  (Review from Allrecipes US | Canada)


    This Fruitcake was FABULOUS!!! And I dont even like fruitcake!!!  -  10 Dec 2010  (Review from Allrecipes US | Canada)