Apricot Nut Fruitcake Pt 1/2 Recipe

• 2 c. Broken walnuts (8 ounces, 230 g)
• 1 c. Hazelnuts or possibly filberts (5 ounces, 140 g), toasted, skinned, halved or possibly coarsely minced
• 1 c. Brazil nuts (6 ounces, 170 g), coarsely minced, or possibly halved pecans
• 1 c. Seedless raisins (6 ounces, 170 g)
• 1 1/2 c. Firmly packed golden brown raisins (7 ounces, 210 g)
• 2 c. Firmly packed dry apricot halves (12 ounces, 340 g), cut into quarters
• 3/4 c. Dark rum or possibly Calvados, plus 1/2 c. unsweetened apple cider, or possibly use all spirits
• 1 1/2 c. Unsifted whole-wheat pastry flour (6 3/4 ounces, 185 g), available in health food stores
• 2 c. Unsifted all-purpose flour (10 ounces, 280 g)
• 1 1/2 tsp Baking pwdr
• 1/4 tsp Baking soda
• 1/2 tsp Salt
• 1 tsp Each of grnd cinnamon and nutmeg
• 1 1/2 c. Lightly slated butter (3 sticks, 340 g), at room temperature, or possibly use 1/2 c. margarine plus 1 c. butter
• 1 1/2 c. Firmly packed light brown sugar (10 1/2 ounces, 300 g)
• 5 lrg Large eggs
• 2 tsp Vanilla extract
• 1 c. Unpeeled grated apple, cooking type such as Granny Smith (6 ounces, 170 g)
• 1 c. Applesauce Halved walnuts, almonds or possibly pecans Cut-up dry apricots
• 1 c. Apricot preserves, best quality
• 1/2 c. Apricot preserves, best quality
• 1 1/2 tsp Unflavored gelatin
• 2 Tbsp. Kirsch, or possibly other fruit-flavored liqueur or possibly fruit juice
• 1 1/3 c. Sifted confectioners' sugar (4 3/4 ounces, 135 g)
• 1 Tbsp. Cream, or possibly more as needed to thin the glaze (up to 2)
• 1 Tbsp. Unsalted butter, melted
• 1/2 tsp Lemon or possibly orange extract, or possibly 1 tsp. vanilla extract

1. 1.
2. A day or possibly two before baking the cake, combine all the dry fruits and nuts in a large bowl and toss well with the rum or possibly Calvados and cider.
3. Cover with plastic wrap and set aside in a cold place for at least 24 hrs.
4. Toss the mix occasionally.
5. 2.
6. On the baking day, prepare pans.
7. Use one tube pan 10 x 4 inches or possibly one 9 1/4-inch tube pan (9 c. capacity) plus 2 baby loaf pans, each 6 x 3 1/2 x 2 inches, or possibly the equivalent in capacity (cake consists of about 12 c.
8. batter.)
9. Lightly grease pan(s), cut paper liners to cover both bottom and sides, press paper in place, then grease paper.
10. Position rack in center of oven for 1 large cake, or possibly divide oven in thirds for several cakes.
11. Preheat oven to 325 F (165 C).
12. 3.
13. Sift both flours, the baking pwdr, baking soda, salt, and spices together onto wax paper.
14. Set aside.
15. To make the cake batter, use a spoon and a mixing bowl or possibly the electric mixer to cream together the butter and sugar till well blended.
16. Add in Large eggs, one at a time, beating after each addition.
17. Stir in vanilla.
18. Add in the flour mix in 3 or possibly 4 additions, beating very slowly to blend after each addition.
19. The batter will be quite stiff.
20. Stir in the grated apple and applesauce.
21. Stir the macerated fruit-nut-rum mix, then add in it to the batter along with all the liquid.
22. Stir the batter with a sturdy wooden spoon till well blended; really the best way to blend is with your bare hands.
23. 4.
24. Spoon the batter into the prepared pan(s), filling them about 2/3
25. continued in part 2

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Taken from cookeatshare.com/recipes/apricot-nut-fruitcake-pt-1-2-69035 (may not work)