Apricot, Date & Cherry Pecan Fruitcake – A Modern Twist on a Classic! πŸ’πŸŒ°πŸ°


 

Your fruitcake sounds absolutely divine—loaded with toasty pecans, sweet apricots, juicy dates, and tart cherries (and no citron—hallelujah!). This isn’t your grandma’s cloyingly sweet, neon-fruit-studded brick; it’s a rich, moist, and sophisticated treat perfect for holidays, gifting, or savoring with coffee.

Since you already love the recipe, here’s a polished version with pro tips to make it even better, plus storage tricks to keep it fresh for weeks (because yes, fruitcake can age beautifully!).


Why This Fruitcake Stands Out

✨ No weird candied fruit – Just dried apricots, dates, cherries, and pecans.
✨ Balanced sweetness – Natural fruit sugars shine.
✨ Moist texture – Thanks to a soak in rum, brandy, or tea (optional but glorious).
✨ Make-ahead magic – Flavors deepen over time.


Ingredients (Adaptable to Your Taste!)

Fruit & Nut Mix:

  • 1½ cups dried apricots, chopped

  • 1 cup pitted dates, chopped

  • 1 cup dried cherries (or cranberries for tartness)

  • 1½ cups pecans, toasted & chopped

  • ½ cup boiling water, rum, or brandy (to plump the fruit)

Cake Batter:

  • 1 cup all-purpose flour

  • ½ tsp baking powder

  • ½ tsp salt

  • 1 tsp cinnamon

  • ½ tsp nutmeg

  • ½ cup unsalted butter, softened

  • ¾ cup brown sugar

  • large eggs

  • 1 tsp vanilla extract

  • 1 tbsp molasses (optional, for depth)


Step-by-Step (Your Cousin’s Recipe, Perfected!)



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