Apricot Pecan Fruitcake Ingredients:
- 5 large eggs
- 2 1/2 packages (6 ounces each) dried apricot halves (2-1/2 cups), cut into 1/2-inch pieces
- 2 cups pecans (8 ounces), coarsely chopped, plus 2/3 cup pecan halves
- 2 teaspoons baking powder
- 1 1/4 cups sugar
- 1 tablespoon plus 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup butter or margarine (2 sticks), softened
- 1 tablespoon vanilla extract
- 1/2 cup brandy
- 1/3 cup apricot preserves
- Preheat oven to 325 degrees F. Grease 9- to 10-inche tube pan.
- In medium bowl, toss apricots and coarsely chopped pecans with 1 tablespoon flour.
- In another medium bowl, combine remaining 2 cups flour, baking powder, and salt.
- In large bowl with mixer at low speed, beat butter and sugar until blended.
- Increase speed to high; beat until light and fluffy, about 5 minutes, occasionally scraping bowl with rubber spatula.
- Reduce speed to low.
- Add eggs, brandy, vanilla, and flour mixture; beat until well blended, scraping bowl.
- Stir in apricot mixture.
- Spoon batter into prepared pan; spread evenly.
- Arrange pecan halves on top of batter in two concentric circles.
- Bake until toothpick inserted in center comes out clean, 1 hour 10 to 20 minutes.
- Cool in pan on wire rack 10 minutes.
- Run thin knife around cake to loosen from side and center tube of pan; lift tube to separate from bottom of pan.
- Invert cake on to wire rack and remove center tube.
- Turn cake, right side up, onto rack to cool completely.
- In 1-quart saucepan, heat apricot preserves over medium-high heat, stirring constantly, until melted and bubbling.
- Strain through sieve set over small bowl. With pastry brush, brush cooled cake with preserves.
- Or wrap cake and refrigerate up to 1 week, then brush with preserves before serving.
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