Apricot Bourbon Fruit Cake

Add eggs 1 at a time.

Apricot bourbon fruit cake.

With a bright red cherry decoration this is a classic to add to your holiday dessert table. Made with crunchy texas pecans organic costa rican pineapple and all natural honey our fruitcakes are sweet and delicious. Combine all the nuts and dried fruits with the lemon zest and juice. The texture and mointness is awesome.

Ingredients 1 cup chopped candied orange peel 1 cup chopped candied citron 1 cup chopped candied pineapple 1 cup halved red candied cherries 1 cup halved green candied cherries 1 cup dried currants 1 cup raisins 1 cup chopped pitted dates 1 cup chopped walnuts cup chopped almonds cup orange. Lemon juice 1 4 tsp. Use real butter and add a little coconut flavouring. Apricot preserves 1 tbsp.

The one pound fruitcakes measures 6 1 2 in. 1 of 3 apricot fruitcake. Using electric mixer cream butter remaining 1 cup sugar and lemon peel in large bowl until fluffy. Directions in a large heavy nonreactive pot mix the fruit and sugar and let stand to macerate at least 20 minutes up to 24 hours.

Absolutely the best fruit cake i have ever made. Just one bite and you ll understand why our deluxe has been collin street s crowning achievement for over 124 years. Preheat oven to 325 degrees f. Add the 2 3 cup of brandy and toss to coat the fruit and nuts with the liquor.

Grease 9 inch tube pan. With a nutcracker or a hammer crack open several of the reserved pits and remove the kernel from within. In medium bowl toss apricots and 2 cups coarsely chopped pecans with 1 tablespoon flour. Maple syrup 2 tsp.

Whisk 6 tablespoons bourbon buttermilk and orange juice in small bowl. Dijon mustard 2 tsp. Made in north carolina it is a moist and chewy cake featuring walnuts and fresh pecans mixed with golden raisins dates pineapple and candied cherries. 20 1 lbs 14 oz.