Apricot Fruitcake


1 cup dried apricots

1 cup water

3/4 cup butter

1 cup white sugar

4 eggs

1 cup golden raisins

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1 pound red and green candied cherries

6 candied pineapple slices

1 pound dried mixed fruit

2 cups all-purpose flour, divided

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup apricot nectar

1 cup chopped walnuts

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Preheat oven to 265 degree F (135 to 135 degrees C). Grease two 9-inch tube pans.

In a large saucepan, on medium-high heat, cook the apricots in the water until they become soft. Put into a sieve, then allow them to cool.

Separate eggs. Beat the yolks of the eggs until they turn lemony. Beat eggs whites till stiff peaks have formed. Set aside.