Apricot fruitcake

 
                             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      cup           dried apricots -- cut in small pieces
                         water to cover
      3/4  cup           butter
    1      cup           sugar
    4                    egg yolks
    2      cups          flour
    1      pound         mixed candied fruit
    1      cup           golden raisins
      1/3  cup           almonds -- chopped
      1/3  cup           candied cherries -- sliced
      1/3  cup           candied pineapple -- diced
    1      teaspoon      salt
    1      teaspoon      lemon or orange rind -- grated
      1/2  teaspoon      baking soda
    2      tablespoons   hot water
    4                    egg whites
 
 In a small saucepan place apricots with enough water to cover. Bring to a boil.
  Cook one minute. Drain off liquid. Cool. Meanwhile cream butter and sugar. Ble
 nd 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 peel. 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 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 airtigh
 t in two layers of heavy-duty foil for at least two weeks. Freeze after that.
 
 Defrost to serve.
 
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