Apricot Bourbon Fruit Cake

Combine all the nuts and dried fruits with the lemon zest and juice.

Apricot bourbon fruit cake.

Directions in a large heavy nonreactive pot mix the fruit and sugar and let stand to macerate at least 20 minutes up to 24 hours. Using electric mixer cream butter remaining 1 cup sugar and lemon peel in large bowl until fluffy. Lemon juice 1 4 tsp. Add the 2 3 cup of brandy and toss to coat the fruit and nuts with the liquor.

X 2 in x 1 1 2 in. The texture and mointness is awesome. Use real butter and add a little coconut flavouring. With a bright red cherry decoration this is a classic to add to your holiday dessert table.

Made with crunchy texas pecans organic costa rican pineapple and all natural honey our fruitcakes are sweet and delicious. Add eggs 1 at a time. Ingredients 1 cup chopped candied orange peel 1 cup chopped candied citron 1 cup chopped candied pineapple 1 cup halved red candied cherries 1 cup halved green candied cherries 1 cup dried currants 1 cup raisins 1 cup chopped pitted dates 1 cup chopped walnuts cup chopped almonds cup orange. Preheat oven to 325 degrees f.

Made in north carolina it is a moist and chewy cake featuring walnuts and fresh pecans mixed with golden raisins dates pineapple and candied cherries. Dijon mustard 2 tsp. Apricot preserves 1 tbsp. Grease 9 inch tube pan.

Marvellous would highly recommend. Absolutely the best fruit cake i have ever made. 20 1 lbs 14 oz. Maple syrup 2 tsp.

1 of 3 apricot fruitcake. In medium bowl toss apricots and 2 cups coarsely chopped pecans with 1 tablespoon flour. The one pound fruitcakes measures 6 1 2 in. Whisk 6 tablespoons bourbon buttermilk and orange juice in small bowl.