Tim Dineen

We make a score of these every year – in October – for Christmas gifts. It is by far, the best “fruitcake” I have ever eaten… and the best I have ever made!!

• 3/4 cup unsalted butter
• 1 cup sugar
• 3 eggs, separated
• 1/2 cup milk
• 2 tablespoons apricot brandy
• 1 tablespoon vanilla
• 1 3/4 cups flour, sifted twice
• 1 cup dried apricots, chopped
• 1 cup golden raisins
• 1 cup macadamia nuts, lightly chopped
• 1/4 teaspoon cream of tartar

Preheat oven to 275F. Grease and flour a 6 cup Bundt pan and set aside.

Cream butter and sugar together until light and fluffy. Beat yolks in small bowl and add to butter mixture. Mix well.

Combine milk, brandy and vanilla and add alternately with flour in 4 batches, mixing well after each addition. Stir in apricots, raisins and macadamia nuts.

Whip egg whites until foamy. Add cream of tartar and continue beating until stiff but not dry. Gently fold into batter. Spoon into prepared pan and bake until tester inserted in center comes out clean (about 2 1/4 hours). Cool completely in pan.

Sprinkle a bit of apricot brandy on top and serve. Cakes can also be made in advance, wrapped in apricot brandy-soaked cheesecloth, wrapped in plastic and aged. YUM!!