Apricot Fruitcake

Preheat oven to 275 degrees F (135 degrees C). Grease and flour two 9-inch tube pans. (15 minutes)

In a medium saucepan over medium heat, combine dried apricots and water. Cook until apricots are very soft and mushy. (20 minutes)

Press the cooked apricots through a fine-mesh sieve to create a smooth puree. Allow to cool completely. (10 minutes)

Separate the eggs. In a clean, dry bowl, beat the egg yolks until light and lemony colored. Set aside. (5 minutes)

In another clean, dry bowl, beat the egg whites until stiff, glossy peaks form. Be careful not to overbeat. Set aside. (7 minutes)

In a large bowl, cream together the softened butter and sugar until light and fluffy. (8 minutes)

Add the beaten egg yolks and the cooled apricot puree to the creamed mixture. Mix until thoroughly combined. (3 minutes)

In a separate bowl, combine the raisins, candied cherries, candied pineapple, and mixed dried fruits. Toss with 1 cup of the all-purpose flour to coat. (5 minutes)

In a medium bowl, whisk together the remaining 1 cup of flour, baking soda, and salt. (2 minutes)

Gradually add the flour mixture to the creamed mixture alternately with the apricot nectar, beginning and ending with the flour mixture. Mix until just combined. (5 minutes)

Gently fold the floured fruit mixture into the batter until evenly distributed. (4 minutes)

Add the chopped walnuts or pecans and gently fold in the beaten egg whites, being careful not to deflate the batter. (6 minutes)

Divide the batter evenly between the prepared tube pans. (2 minutes)

Bake at 275 degrees F (135 degrees C) for 2 hours, or until a wooden skewer inserted into the center comes out clean. (120 minutes)

Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely. (15 minutes)

Garnish the cooled cakes with additional candied pineapple and cherries, if desired. Makes approximately 24 servings.