Go Back

Apricot Fruit Cake

A fragrant and moist fruit cake featuring apricots, perfect for last-minute bakers and holiday celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup chopped fresh apricots or 3/4 cup chopped dried apricots If using dried, soak in warm orange juice for 15 minutes.
  • 1/2 cup unsalted butter, softened Provides richness and tenderness.
  • 3/4 cup granulated sugar Sweetens without being cloying.
  • 2 large eggs, room temperature Important for smooth batter.
  • 1.5 cups all purpose flour, spooned and leveled
  • 1.5 teaspoons baking powder For lift.
  • 1/4 teaspoon fine salt Helps sharpen flavors.
  • 1 teaspoon cinnamon Optional but recommended.
  • 1/4 teaspoon nutmeg Optional but recommended.
  • 1/2 cup Greek yogurt or sour cream For moisture.
  • 1 teaspoon vanilla extract Add a bit of almond extract if desired.
  • 1 teaspoon orange zest For brightness.
  • 1/2 cup chopped nuts (walnuts or pecans) Toast if possible.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and line a 9 by 5 inch loaf pan with parchment paper.
  3. If using dried apricots, soak them in warm orange juice for 15 minutes, then chop.
  4. In a mixing bowl, cream the softened butter and sugar together for 2 to 3 minutes until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition.
  6. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
Mixing and Baking
  1. Gradually add the flour mixture to the creamed mixture and stir just until combined.
  2. Fold in the soaked apricots, Greek yogurt (or sour cream), vanilla, orange zest, and chopped nuts.
  3. Pour the batter into the prepared pan and smooth the top.
  4. Sprinkle additional chopped nuts and a little sugar on top if desired.
  5. Bake in the preheated oven for 45 to 60 minutes or until a toothpick comes out with a few moist crumbs.
Cooling and Storing
  1. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  2. Once cool, wrap tightly; it stays moist for 3 days at room temperature and up to a week in the refrigerator.
  3. For longer storage, freeze slices wrapped tightly.

Notes

Can be customized with variations. Keep the focus on apricots for the best flavor.