*  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      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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