Apricot and Cherry Modern Fruitcake

Name: Apricot and Cherry Modern Fruitcake
Yield: Serves 10 to 12
Ingredients: 1½ cups (9 ounces), dried apricots (1 cup chopped fine, ½ cup halved crosswise); ¼ cup, dark rum; 1 cup, dried cherries; 1 cup (5 ounces), all-purpose flour; 1¼ teaspoons, baking powder; ¾ teaspoon, salt; ½ cup packed (3½ ounces), light brown sugar; ⅓ cup (2⅓ ounces), 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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A cookbook recipe exclusively for All-Access members from The Perfect Cake

SERVES10 to 12

A cookbook recipe exclusively for All-Access members from The Perfect Cake

WHY THIS RECIPE WORKS

We wanted an updated, more refined take on this stodgy cake, with complementary fruits, balanced booziness, and a moist but not overly dense texture. To do away with the neon-colored glacé fruits of cakes past, we landed on a combination of...

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