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Thistle Lane Fruitcake

3/4 cup dried apricots
3/4 cup water
1 1/2 cups sugar, divided
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup pitted prunes
3/4 cup pitted dates
3/4 cup candied cherries
3 cups walnuts (halves and large pieces)
3 large eggs
1 tablespoon vanilla

In a saucepan simmer apricots in the water for about 5 minutes.
Add 3/4 cup sugar and cook slowly for 10 minutes or until transparent
and glazed. Lift apricots out of the syrup and drain on wire rack.
Save the syrup to glaze cake.

Sift flour with the remaining 3/4 cup sugar, baking powder and
salt. In a bowl, combine all fruits and walnuts. Add flour mixture
and mix gently.

Beat eggs with vanilla until light and fluffy. Gently mix into
fruit and nut mixture. Turn into a greased 9 inch springform pan.
Bake at 300 F about 1 1/2 hours or until cake is set in center.
Cool in pan.

When cake is cold, remove from pan and brush with heated reserved
apricot syrup.

Optional: add rum or brandy after heating syrup and before brushing
on cake.


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