Apricot and Ginger Fruitcake Recipe

As the seasons change and the air becomes crisp, there’s nothing more delightful than gathering around the table with loved ones, sharing stories and laughter over a slice of warm, spiced fruitcake. This Apricot and Ginger Fruitcake is a symphony of flavors, combining the tart sweetness of apricots with the gentle warmth of ginger. It’s a recipe that brings nostalgia, comfort, and a touch of festive cheer to any occasion. Perfect for holiday gatherings or a cozy family night in, this fruitcake is bound to become a cherished tradition in your home.

Recipe Summary

Ingredients

• 1 cup dried apricots, chopped
• 1/2 cup crystallized ginger, chopped
• 1/2 cup golden raisins
• 1/2 cup currants
• 1/4 cup orange juice
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened applesauce

Instructions

1. Preheat your oven to 325°F (165°C). Grease and line a loaf pan with parchment paper.
2. In a small bowl, combine the chopped apricots, crystallized ginger, golden raisins, currants, and orange juice. Let them soak while you prepare the batter.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, and salt.
4. In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
5. Blend in the applesauce until incorporated.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Drain any excess liquid from the soaked fruit mixture and fold them into the batter.
8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
9. Bake for 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the fruitcake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Helpful Tips

• Variations: Add 1/4 cup of your favorite nuts, such as walnuts or pecans, for extra crunch.
• Storage: Store the fruitcake in an airtight container at room temperature for up to a week or refrigerate for up to two weeks.
• Substitutions: Substitute dried figs or dates for apricots for a different flavor profile.

Pairings

This Apricot and Ginger Fruitcake pairs beautifully with a cup of spiced tea or hot apple cider. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Conclusion

I hope this Apricot and Ginger Fruitcake brings as much joy and warmth to your home as it does to mine. I would love to see your beautiful creations—share them using #ZynahzRecipes or tag Zynahz on Instagram. Your feedback is always welcome at Zynahz.com. Don’t forget to subscribe to our newsletter for more delicious recipes and follow us on social media for the latest updates!