Ingredients :
2 1/2 cups (625 mL) water
1 1/2 cups (375 mL) raisins
2 cups (500 mL) coarsely chopped dried apricots
1 1/4 cups (310 mL) granulated sugar
1 cup (250 mL) salted butter, softened
1/2 cup (125 mL) cream cheese, softened
4 large eggs
1 1/2 teaspoons (7.5 mL) vanilla extract
2 1/2 cups (625 mL) all-purpose flour
1 tsp (5 mL) baking powder
2 cups (500 mL) coarsely chopped red and green glace cherries
1 cup (250 mL) dried candied mixed peel
1 cup (250 mL) chopped nuts
Preheat oven to 325 degrees.
2 bread pans
Method :
Prepare your pans by lightly coating with non-stick cooking spray and lining with parchment paper. Set aside. In a saucepan, combine 1/4 cup (60 mL) sugar, chopped apricots, raisins and water over medium heat. Simmer and cook for 30 minutes, stirring occasionally. Remove from heat and let cool. Meanwhile, whisk together the butter, cream cheese, vanilla extract and remaining cup of sugar. Add eggs one at a time and mix well after each addition. Add the cooled apricot and raisin mixture. Mix well. Add flour and baking powder. Mix well. Stir in cherries, zest and nuts. Transfer batter to prepared loaf pans. Tap the pans on the counter to even out the cakes. Bake for 55 minutes. Check to see if the loaves are cooked through by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the loaves are done; if not, bake for an additional 5 minutes and repeat the toothpick test. Once the cakes are done, remove them from the oven and let them rest for 10 minutes before transferring them out of the loaf pan onto a cooling rack. Allow the cakes to cool completely before slicing.
