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Fruitcakes have long held a cherished place in culinary traditions across the globe, often associated with celebrations and special occasions. From Christmas gatherings to weddings and festive parties, this versatile treat has graced tables and delighted taste buds for centuries. While the classic fruitcake has earned a reputation for being dense and overly rich, the Quick & Easy Apricot and Walnut Fruitcake offers a refreshing twist on this beloved dessert.

Quick & Easy Apricot and Walnut Fruitcake

Discover the delightful taste of this Quick & Easy Apricot and Walnut Fruitcake! Perfect for any occasion, this recipe combines sweet dried apricots and crunchy walnuts for a satisfying treat. With simple ingredients like flour, eggs, and cinnamon, you can whip up this delicious cake in no time. Bake it to perfection and enjoy warm or at room temperature. Dust with powdered sugar for an elegant touch. Your friends and family will love this moist and flavorful dessert!
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Ingredients
  

1 cup dried apricots, chopped

1 cup walnuts, roughly chopped

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup brown sugar, packed

2 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup milk

Optional: powdered sugar for dusting

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch (22 cm) round cake pan with parchment paper.

    Prepare Dry Ingredients: In a mixing bowl, combine the flour, baking powder, baking soda, ground cinnamon, and salt. Whisk together until well blended.

      Mix Wet Ingredients: In another bowl, beat the brown sugar and eggs together until light and fluffy. Add in the vegetable oil and vanilla extract, mixing well. Gradually stir in the milk.

        Combine Mixtures: Slowly add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix; a few lumps are okay.

          Add Fruits and Nuts: Gently fold in the chopped apricots and walnuts until evenly distributed throughout the batter.

            Transfer to Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.

              Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

                Cool: Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

                  Serve: Optional - Once fully cooled, dust with powdered sugar for presentation. Serve slices warm or at room temperature.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8-10 slices