*  Exported from  MasterCook  *

                            Apricot Fruitcake

Recipe By     : Freeze With Ease copyright 1965
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Freezer Meals

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             Dried apricots -- diced
                        Water -- to cover
     3/4  c             Butter
   1      c             Sugar
   4                    Egg yolks
   2      c             Flour
   1      lb            Mixed candied fruit
   1      c             Golden raisins
     1/3  c             Almonds -- chopped
     1/3  c             Candied cherries -- sliced
     1/3  c             Candied pineapple -- diced
   1      ts            Salt
   1      ts            Lemon or orange zest -- grated
     1/2  ts            Baking soda
   2      tb            Water -- hot
   4                    Egg whites

In a small saucepan place apricots with enough water to cover. Bring
to a boil. Cook 1 minute. Drain off liquid. Cool. Meanwhile cream
butter and sugar. Blend in egg yolks. Sift and measure flour. Use
half of the flour to coat candied fruit, golden raisins, almonds,
candied cherries, and candied pineapple. Add to creamed mixture along
with salt and lemon or orange zest. Dissolve baking soda in hot
water. Beat egg whites until stiff.

Add soda to batter. Add egg whites alternately with remainder of
flour. Butter 10" tube pan, line bottom with brown paper and butter
again. Pour batter in and bake at 275°F for 2 hours and 15 minutes.
Have shallow pan of water in bottom of oven. Let cake cool on wire
rack in tube pan. Remove from pan and seal airtight in two layers of
heavy-duty foil for at least two weeks. Freeze after that.

Defrost to serve.


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