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Welcome to the delightful world of homemade baking, where each recipe is a journey full of flavor and creativity. Today, we’re diving into a classic that has stood the test of time—the Quick & Easy Apricot and Walnut Fruitcake. This delectable dessert is not just a cake; it’s a beautiful blend of sweet and nutty flavors that creates a moist, rich cake perfect for any occasion, be it a festive gathering, a cozy family dinner, or simply a treat for yourself.

Quick & Easy Apricot and Walnut Fruitcake

Enjoy the flavors of fall with this Quick & Easy Apricot and Walnut Fruitcake! This delightful recipe blends the sweetness of dried apricots and the crunch of walnuts into a moist loaf cake, perfect for any occasion. With just a few simple ingredients and easy steps, you can whip up this tasty treat in no time. Bake it for dessert or serve it with coffee for a delightful afternoon snack. Your family and friends will love this deliciously unique cake!
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Ingredients
  

1 cup dried apricots, chopped

1 cup walnuts, chopped

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3/4 cup brown sugar, packed

1/2 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1/2 cup milk

1/2 cup honey

1/4 cup orange juice

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan (9x5 inches) or line it with parchment paper for easy removal.

    In a medium bowl, combine the chopped apricots and walnuts. Toss them together with about 1 tablespoon of flour (this prevents them from sinking in the batter). Set aside.

      In a separate large mixing bowl, whisk together the remaining flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

        In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, honey, and orange juice until well combined.

          Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.

            Fold in the apricot and walnut mixture until evenly distributed throughout the batter.

              Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

                Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

                  Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 8-10