Apricot Pecan Fruitcake Recipe

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.

Yield: 24 servings Variation Cranberry Raisin Fruitcake:

Prepare as directed but substitute 2 cups walnuts (8 ounces), toasted and coarsely chopped, plus 2/3 cup walnut halves for pecans and 1-1/2 cups golden raisins plus 1 cup dried cranberries for apricots.

Each serving: About 300 calories, 4g protein, 35g carbohydrate, 17g total fat (6g unsaturated), 65mg cholesterol, 233mg sodium.

Recipe Source: The All New Good Housekeeping Cookbook edited by Susan Westmoreland (Hearst Books)

Reprinted with permission.