Festive Fruitcake with Sweet Apricot Glaze

• 1 can pecans chopped
• 1 cup candied pineapple chopped
• 1 cup golden raisins
• 1 cup dates chopped, pitted
• 1/2 cup candied orange peel diced
• 1/2 cup candied cherries halved
• 1 1/2 cups flour, all-purpose
• 1/4 cup butter softened
• 1/2 cup sugar granulated
• 1/2 cup brown sugar packed
• 4 large eggs
• 1/4 cup orange juice
• 1/4 cup liqueur triple sec, grand marnier, cointreau or other orange flavor
• 1 tablespoon lemon zest grated
• 1 teaspoon vanilla extract
• 1/2 teaspoon nutmeg freshly grated
• 1/4 teaspoon baking soda

1. Heat oven to 275F (140C).
2. Grease 8-inch springform pan or 6-cup Bundt pan (see note).
3. In large bowl combine pecans, candied pineapple, raisin, dates, candied orange peel, candied cherries and 1/2 cup flour; toss well to mix.
4. Set aside.
5. In second large bowl with electric mixer at low speed, beat butter, granulated sugar and brown sugar until light and fluffy.
6. Beat in eggs, orange juice, orange liqueur, grated lemon peel, vanilla, nutmeg, baking soda and remaining 1 cup flour until thoroughly blended and smooth.
7. Fold in reserved fruit mixture.
8. Pour batter into prepared pan; bake 2 1/2 hours until wooden pick inserted in center comes out clean.
9. Cool in pan on wire rack 1 hour; remove cake from pan to rack to cook completely.
10. Refrigerate, tightly wrapped in foil, at least 24 hours and up to 3 weeks before serving (see note).

pecans, pineapple, golden raisins, dates, candied orange, candied cherries, flour, butter, sugar, brown sugar, eggs, orange juice, liqueur triple, lemon zest, vanilla, nutmeg, baking soda

Taken from recipeland.com/recipe/v/festive-fruitcake-sweet-apricot-42284 (may not work)