Fruitcake with Apricot Butter Icing Recipe

Preheat oven to 325°F (165°C). Grease and flour a loaf pan.

In a bowl, mix together dried fruit and nuts.

In a separate bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time.

In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Gradually add to the butter mixture, stirring until just combined.

Fold in the dried fruit and nut mixture. Pour batter into the prepared loaf pan.

Bake for 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in pan for 10 minutes. Transfer to a wire rack to cool completely.

In a small saucepan, heat apricot jam over low heat until melted. Remove from heat and let cool slightly.

In a small bowl, whisk together powdered sugar and lemon juice. Stir in the melted apricot jam.

Once the fruitcake is completely cooled, frost the top with the apricot butter icing.

Serve and enjoy!