Cherismas Apricot and Walnut Fruitcake Delight

Christmas is synonymous with joy, laughter, and of course, delightful treats. One classic dessert that never fails to make its appearance during the festive season is the Christmas fruitcake. This recipe, infused with the rich flavors of dried apricots, walnuts, and a medley of other ingredients, is a perfect addition to your holiday baking repertoire. Let’s embark on a culinary journey to create a Cherismas Apricot and Walnut Fruitcake that will undoubtedly become a highlight of your Christmas celebrations.


  • 2 1/2 cups water
  • 1 1/2 cups raisins
  • 2 cups dried apricots, roughly chopped
  • 1 1/4 cups white sugar
  • 1 cup salted butter, softened
  • 1/2 cup cream cheese, softened
  • 4 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 cups glace cherries, roughly chopped (1 cup red and 1 cup green)
  • 1 cup mixed peel
  • 1 cup chopped walnuts


  1. Preheat and Prepare: Preheat the oven to 200 degrees Celsius. Lightly coat two loaf pans with non-stick cooking spray and line them with parchment paper. Set aside.
  2. Simmer the Fruits: In a saucepan over medium heat, combine 1/4 cup of white sugar, chopped apricots, raisins, and water. Bring the mixture to a simmer and let it cook for 30 minutes, stirring occasionally. Remove from heat and allow it to cool.
  3. Creaming and Mixing: While the fruit mixture cools, cream together softened butter, cream cheese, vanilla extract, and the remaining 1 cup of sugar. Add eggs one at a time, ensuring thorough mixing after each addition.
  4. Incorporate Fruits: Add the cooled apricot and raisin mixture, including the liquid, to the creamed mixture. Mix well.
  5. Add Dry Ingredients: Add all-purpose flour and baking powder to the mixture. Mix until well combined.
  6. Fold in Extras: Gently fold in the chopped glace cherries, mixed peel, and chopped walnuts.
  7. Transfer and Bake: Transfer the batter into the prepared loaf pans. Tap the pans on the countertop to remove air bubbles. Bake for 55 minutes, checking for doneness with a toothpick. If the toothpick comes out clean, the loaves are done; if not, bake for an additional 5 minutes and retest.
  8. Cooling: Once baked, let the cakes rest in the pans for 10 minutes before transferring them to a wire cooling rack. Allow the cakes to cool completely before slicing.


This Cherismas Apricot and Walnut Fruitcake is a delightful addition to your holiday table, combining the sweetness of dried fruits with the crunchiness of walnuts. The careful balance of flavors and the moist texture make it a perfect treat to share with family and friends during the festive season. Embrace the joy of Christmas baking with this timeless fruitcake recipe that is sure to become a cherished tradition in your home.

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