Heat the oven to 200 degrees.
Get ready to prepare the loaf pans by lightly spraying them with non-stick cooking spray and lining them with parchment paper. Put aside.
In a pot on medium heat, mix together 1/4 cup of white sugar, chopped apricots, raisins, and water. Heat until it starts to bubble gently and let it cook for 30 minutes, stirring from time to time. Take it off the heat and let it cool down.
Meanwhile, mix the butter, cream cheese, vanilla extract, and the rest of the sugar.
Add the eggs one by one and mix well each time you add one.
6. Put the cooled apricot and raisin mixture, along with the liquid, into the mixture. Stir thoroughly.
Put the flour and baking powder in. Stir thoroughly.
Mix in the cherries, peel, and walnuts.
Put the batter into the loaf pans that have been prepared. Tap the pans on the counter to make sure the cake batter is evenly spread in the corners.
Cook in the oven for 55 minutes. To know if the bread is ready, insert a toothpick in the middle of the cake. If the toothpick is clean, the bread is ready. If not, bake for 5 more minutes and check with the toothpick again.
After the cakes are finished baking, take them out of the oven and allow them to cool for 10 minutes before moving them from the loaf pans to a wire rack.
Let the cakes cool down completely before cutting them.
