Apricot and Cherry Modern Fruitcake | America's Test Kitchen

Name: Apricot and Cherry Modern Fruitcake | America's Test Kitchen
Ingredients: 1½ cups (9 ounces/255 grams) dried apricots (1 cup chopped fine, ½ cup halved crosswise); ¼ cup dark rum; 1 cup dried cherries; 1 cup (5 ounces/142 grams) all-purpose flour; 1¼ teaspoons baking powder; ¾ teaspoon salt; ½ cup packed (3½ ounces/99 grams) light brown sugar; ⅓ cup (2⅓ ounces/66 grams) granulated sugar; 2 large eggs, room temperature; 8 tablespoons unsalted butter, melted and cooled; 1½ teaspoons vanilla extract; 1 teaspoon grated lemon zest; 1 teaspoon grated orange zest; ¾ cup walnuts, toasted and chopped; ⅓ cup dark rum; 2 tablespoons orange juice; 2 tablespoons apricot jam

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Fruitcake gets a bad rap because so many versions are dense, dry, and laden with artificially colored and sickly sweet candied fruit.

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Ingredients

1½ cups (9 ounces/255 grams) dried apricots (1 cup chopped fine, ½ cup halved crosswise)
¼ cup dark rum
1 cup dried cherries
1 cup (5 ounces/142 grams) all-purpose flour
1¼ teaspoons baking powder
¾ teaspoon salt
½ cup packed (3½ ounces/99 grams) light brown sugar
⅓ cup (2⅓ ounces/66 grams) granulated sugar
2 large eggs, room temperature
8 tablespoons unsalted butter, melted and cooled
1½ teaspoons vanilla extract
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
¾ cup walnuts, toasted and chopped
⅓ cup dark rum
2 tablespoons orange juice
2 tablespoons apricot jam