That sounds like a delicious fruitcake combination! Here’s a simple and flavorful Fruitcake Recipe using pecans, apricots, dates, and cherries:
Pecan, Apricot, Date & Cherry Fruitcake
Ingredients:
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1 cup chopped dried apricots
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1 cup chopped dates
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1 cup chopped candied cherries (or maraschino cherries, well-drained)
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1 cup chopped pecans
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1/2 cup golden raisins (optional, for extra depth)
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1/4 cup rum or orange juice (for soaking fruit)
For the batter:
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1 1/2 cups all-purpose flour
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1/2 tsp baking powder
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1/4 tsp salt
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1/2 cup (1 stick) unsalted butter, softened
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3/4 cup brown sugar
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3 large eggs
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1 tsp vanilla extract
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1/2 tsp ground cinnamon (optional)
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Zest of 1 orange (optional, but adds a lovely brightness)
Instructions:
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Preheat oven to 300°F (150°C). Grease and line a loaf pan or an 8-inch round pan with parchment paper.
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Soak fruit: In a bowl, combine apricots, dates, cherries, raisins (if using), and rum or orange juice. Let sit for 30 minutes to an hour.
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Toss fruit with flour: Drain any excess liquid. In a bowl, toss the fruit and pecans with 1/4 cup of the flour to coat (helps keep them from sinking).
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Make batter:
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In a mixing bowl, cream butter and brown sugar until light and fluffy.
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Add eggs one at a time, mixing well after each.
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Stir in vanilla and orange zest.
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In a separate bowl, whisk remaining flour, baking powder, salt, and cinnamon. Gradually mix into wet ingredients.
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Combine and fold: Gently fold in the flour-coated fruits and pecans.
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Bake: Pour batter into prepared pan. Bake for 70–90 minutes, or until a toothpick comes out clean.
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Cool & store: Let cool in the pan for 15 minutes, then remove and cool completely. Wrap tightly and let sit for a day or more to develop flavor. You can brush with rum or fruit juice every few days to keep it moist if storing long-term.
Would you like a version without eggs or with gluten-free flour?
