Apricot Walnut Christmas Fruitcake With Spiced Orange Glaze

Fruitcake often gets a bad rap, but this Apricot Walnut Christmas Fruitcake with Spiced Orange Glaze is here to change your mind! This isn’t your grandmother’s dense, dry fruitcake. This recipe delivers a moist, flavorful cake packed with the goodness of dried apricots, crunchy walnuts, and a warm blend of spices, all beautifully complemented by a zesty, spiced orange glaze. It’s the perfect centerpiece for your holiday table or a thoughtful gift for loved ones. Get ready to rediscover the joy of fruitcake!

Gather Your Ingredients

• 200g (7oz) All-Purpose Flour: The foundation of our cake, providing structure. All-purpose flour has a moderate protein content, making it ideal for a tender yet stable crumb.
• 1 tsp Baking Powder: This leavening agent helps the cake rise, creating a light and airy texture. Ensure your baking powder is fresh for optimal results.
• 1/2 tsp Ground Cinnamon: A classic warming spice that adds depth and complexity to the flavor profile. Use high-quality cinnamon for the best aroma and taste.
• 1/4 tsp Ground Nutmeg: Another essential warming spice, nutmeg provides a subtle, nutty sweetness. Freshly grated nutmeg is preferable, but ground works well too.
• 1/4 tsp Ground Allspice: A blend of cinnamon, nutmeg, and cloves, allspice adds a complex, aromatic note.
• 150g (5.3oz) Unsalted Butter, Softened: The butter provides richness and tenderness. Make sure it’s properly softened – not melted – for easy creaming with the sugar.
• 150g (5.3oz) Brown Sugar: Brown sugar adds moisture and a caramel-like flavor. Light or dark brown sugar can be used, depending on your preference for intensity.
• 3 Large Eggs: Eggs bind the ingredients together and contribute to the cake’s structure and richness.
• 120g (4.2oz) Dried Apricots, Chopped: These add a chewy texture and a burst of fruity sweetness. Choose plump, soft apricots for the best results.
• 120g (4.2oz) Walnuts, Toasted and Roughly Chopped: Toasted walnuts provide a delightful crunch and nutty flavor. Toasting enhances their flavor and aroma.
• 60ml (1/4 cup) Fresh Orange Juice: Adds brightness and moisture to the cake. Freshly squeezed orange juice is highly recommended.
• Zest of 1 Orange: The orange zest provides a concentrated burst of citrus flavor. Use a microplane for fine zest.
• 1 tbsp Orange Marmalade (alcohol-free): Contributes a subtle orange flavor and a slightly sticky texture. Ensure it’s alcohol-free if serving to those who avoid alcohol.
• 1 tsp Ground Cardamom (for twist): A unique spice that adds a floral and slightly citrusy note. It elevates the flavor profile and adds a special touch.
• 2 tbsp Honey: Adds moisture and a subtle sweetness.
• 100g (3.5oz) Powdered Sugar (for glaze): The base of our glaze, providing sweetness and a smooth texture.
• 2 tbsp Orange Juice (for glaze): Adds citrus flavor and helps create the glaze’s consistency.
• 1 tsp Orange Zest (for glaze): Enhances the orange flavor in the glaze.
• 1/4 tsp Ground Cardamom (for glaze): Complements the cardamom in the cake and adds a warm spice note to the glaze.
• Pinch of Salt (for glaze): Balances the sweetness of the glaze.
• Extra Toasted Walnut Pieces, for garnish: Adds a final touch of crunch and visual appeal.
• Candied Orange Peel Strips, for garnish: Provides a beautiful and flavorful garnish.

Substitutions

Feel free to customize this fruitcake to your liking! Here are a few substitution ideas:

• Apricots: You can substitute dried cranberries, cherries, or golden raisins for the apricots.
• Walnuts: Pecans or almonds make excellent substitutes for walnuts.
• Orange Marmalade: Apricot jam or another citrus marmalade can be used instead.
• Cardamom: If you’re not a fan of cardamom, you can omit it or substitute with a pinch of ground cloves.

Baking Your Apricot Walnut Christmas Fruitcake: A Step-by-Step Guide

1. Preheat and Prepare: Begin by preheating your oven to 160°C (320°F). This lower temperature is crucial for a moist fruitcake. Thoroughly grease a 20cm (8 inch) round cake pan. Don’t skip lining the base with parchment paper – it ensures easy removal and prevents sticking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and a pinch of salt. Whisking ensures these ingredients are evenly distributed, which is vital for consistent texture and flavor. Set this mixture aside; we’ll add it to the wet ingredients later.
3. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and brown sugar. This step is essential for creating a light and fluffy texture. Beat for 3-4 minutes, until the mixture is pale and airy.
4. Incorporate Eggs: Add the eggs one at a time, beating well after each addition. This ensures each egg is fully emulsified into the butter-sugar mixture. After the eggs, stir in the orange zest and orange marmalade. The zest provides bright citrus notes, while the marmalade adds a subtle sweetness and depth of flavor.
5. Alternate Wet and Dry Ingredients: Gradually fold the dry flour mixture into the butter-egg mixture, alternating with the orange juice. Begin and end with the dry ingredients. Mix *just* until incorporated. Overmixing develops gluten, resulting in a tough cake.
6. Add Fruits and Nuts: Gently stir in the chopped apricots, toasted walnuts, and cardamom. Distribute these evenly throughout the batter. Toasting the walnuts enhances their flavor and adds a delightful crunch.
7. Bake to Perfection: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 45-55 minutes, or until a skewer inserted into the center comes out clean. Start checking for doneness at 45 minutes; baking times can vary.
8. Prepare the Spiced Orange Glaze: While the cake bakes, whisk together the powdered sugar, orange juice, orange zest, cardamom, and a pinch of salt until smooth and glossy. The glaze adds a beautiful sheen and complements the fruitcake’s flavors.
9. Cool and Glaze: Allow the fruitcake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. Once cooled, drizzle the orange-cardamom glaze over the top, allowing it to pool and create a glossy finish.
10. Garnish and Serve: Finish by sprinkling extra toasted walnut pieces and arranging candied orange peel strips on the glaze. This adds visual appeal and extra texture.

The Importance of ‘Feeding’ Your Fruitcake (Optional)

Traditionally, fruitcakes are ‘fed’ with brandy or rum over several weeks or months. While this recipe doesn’t require it, you can certainly enhance the flavor and moisture by brushing the cooled cake with a tablespoon of brandy or rum every week for a month. Wrap the cake tightly in plastic wrap after each feeding. This process allows the cake to develop a richer, more complex flavor profile.

Why Apricots and Walnuts? A Flavor Pairing Story

The combination of apricots and walnuts in this fruitcake isn’t accidental. Apricots offer a delicate sweetness and a slightly tangy flavor that balances the richness of the walnuts. Walnuts, with their earthy and buttery notes, provide a satisfying textural contrast. This pairing is a classic for a reason – it creates a harmonious blend of flavors that’s both comforting and sophisticated. The addition of cardamom elevates this pairing, adding a warm, aromatic spice that ties everything together.

Achieving the Perfect Glaze Consistency

The glaze is a key element of this fruitcake, providing both flavor and visual appeal. If your glaze is too thick, add a tiny bit more orange juice, a teaspoon at a time, until you reach the desired consistency. If it’s too thin, add a little more powdered sugar. The ideal glaze should be smooth, glossy, and easily pourable.

Storing Your Apricot Walnut Christmas Fruitcake

This fruitcake keeps exceptionally well. Once glazed and cooled, wrap it tightly in plastic wrap, then in aluminum foil. Store it in an airtight container in a cool, dark place for up to 2 weeks, or in the refrigerator for up to a month. The flavors will actually improve with time!

Frequently Asked Questions

Can I use other dried fruits?

Yes, you can! Raisins, cranberries, and cherries would all be delicious additions or substitutions. Just ensure the total amount of dried fruit remains around 240g (8.5oz).

Can I make this fruitcake ahead of time?

Absolutely! Fruitcake is a great make-ahead dessert. It can be baked up to a week in advance and stored as described above.

Is it necessary to toast the walnuts?

While not strictly necessary, toasting the walnuts significantly enhances their flavor and adds a pleasant crunch. It’s highly recommended!

This Apricot Walnut Christmas Fruitcake with Spiced Orange Glaze is a delightful treat that’s perfect for the holidays. Its rich flavors and moist texture are sure to impress. Don’t forget to save this recipe to Pinterest for easy access later!

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