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Apricot Macadamia Nut Fruit Cake

Apricot Macadamia Nut Fruit Cake

Apricot Macadamia Nut Fruit Cake


3/4 Cup butter (1 1/2 stick)

1 Cup sugar

3 Eggs (separated)

1/2 Cup milk

2 Tablespoons apricot brandy

1/2 Teaspoon vanilla

1 3/4 Cups sifted all-purpose flour

1 Cup chopped dried, chopped, apricots

1 Cup golden raisins

1 Cup chopped, roasted, salted macadamia nuts

1/4 Teaspoon cream of tartar


Preheat oven to 275 degree. Grease and flour 6 cup Bundt pan.  Cream butter and sugar in large bowl.  Beat yolks to blend in small bowl and add to butter mixture.  Combine milk, brandy and vanilla in another small bowl.  Add to butter alternately with flour in 4 batches, mixing well after each addition.  Stir in apricots, raisins and nuts.  Beat whites until soft peaks form.  Add cream of tartar and continuing beating until stiff but not dry.  Gently fold whites into batter.  Spoon into prepared pans, spreading evenly.  Bake until tester inserted in center comes out clean.  About 2 1/4 hours.  Cool completely in pan on rack.  Slice and serve, or wrap with plastic and store. 


Tip:  Mom has also used three small loaf pans.  


 Very Good





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