Apricot Walnut Fruitcake

This fruit-and-nut filled confection is perfect for those who find traditional fruitcake too syrupy sweet.

1½ cups golden raisins
1½ cups dried California* apricots, chopped
2½ cups chopped walnuts
¼ cup honey
2 Tablespoons water
½ teaspoon lemon juice
½ cup butter, softened
1 cup brown sugar, packed
2 eggs
1 cup all-purpose flour
¼ teaspoon ground mace
¼ teaspoon freshly grated nutmeg
¼ teaspoon salt
⅛ teaspoon baking soda

Equipment: One 9″ x 5″ x 3″ loaf pan
Natural Gas oven

Generously butter the loaf pan, line with parchment paper, and butter the paper.

Preheat the oven to 275 degrees.

In a large bowl mix together the raisins, apricots, walnuts, honey, water, and lemon juice and set aside. In a separate bowl whisk together the dry ingredients.

Beat the butter until creamy and gradually add the sugar. Beat in the eggs one at a time and beat unti fluffy. Fold in the fruit mixture and then the dry mixture until fruit is evenly coated. Pour the batter into the prepared loaf pan.

Move one oven rack to the lowest position in the oven and place a shallow pan of water on the rack. Place the loaf pan on a rack in the middle of the oven. Bake for about 2-1/2 hours or until the cake tests done, covering with foil if the top of the cake begins to brown too quickly. Remove the loaf pan from the oven and cool in the pan for 10 minutes. Remove the cake from the pan and cool completely on a wire rack; remove the parchment paper before wrapping the cake for storage.

Makes one loaf.

* Only California apricots, which are very flavorful and tangy, are recommended for this recipe. Grocery-store apricots are usually the Turkish variety, which are bland and too sweet. California apricots may be ordered online directly from the orchards.