Recipe: Apricot-Pecan Fruitcake

Apricot-Pecan Fruitcake

2 1/2 6-ounce packages dried apricot halves, (2-1/2 cups), cut into 1/2-inch
pieces
2 cups coarsely chopped pecans plus 2/3 cup pecan halves
1 tablespoon plus 2 cups all purpose flour
1-1/4 cups sugar
1 cup margarine or butter (2 sticks), softened
5 large eggs
1/2 cup brandy
1 tablespoon vanilla extract
2 teaspoons baking powder
1 teaspoon salt
1/3 cup apricot preserves, melted and strained

Preheat oven to 325 Degrees F. Grease 9-inch tube pan.

In medium bowl, toss apricots and the 2 cups coarsely chopped pecans with 1
tablespoon flour; set aside.

In large bowl, with mixer at low speed, beat sugar and margarine or butter
until blended. Increase speed to high; beat until light and fluffy, about 2
minutes, constantly scraping bowl with rubber spatula.

With mixer at low speed, add eggs, brandy, vanilla extract, baking powder, salt
and 2 cups flour; beat until well blended. Stir in apricot mixture.

Spoon batter into prepared pan. Arrange the pecan halves on top of batter in 2
concentric circles. Bake cake 1 hour and 10 minutes to 1 hour 20 minutes until
wooden skewer or toothpick inserted in center comes out clean.

Cool cake in pan on wire rack 10 minutes. With knife, loosen cake from pan; remove cake. Cool completely on wire rack.

When cold, brush cake with melted apricot preserves. Or, wrap and refrigerate
it for up to l week, then brush with preserves before serving.

Serves: 24

Recipe From -- Good Housekeeping Holiday Party Cookbook

A light fruitcake with a mellow brandy flavor, generously studded with chunks
of tangy dried apricots and pecans.