Fruit and Nut Apricot Cake

In a large saucepan, bring the water to a boil and add the raisins and chopped apricots. Let them simmer for 10 minutes, then drain and let them cool.

In a large mixing bowl, cream together the sugar, butter, and cream cheese until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, sift together the flour and baking powder. Gradually add this mixture to the creamed mixture, mixing well after each addition.

Fold in the glazed cherries, mixed candied peels, and chopped nuts, along with the cooled raisins and apricots.

Pour the batter into a greased and floured 10-inch tube pan. Bake at 325°F (165°C) for 2 hours, or until a toothpick inserted into the center comes out clean.

Once baked, let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy a slice of this delicious GÂTEAU AUX FRUITS AUX NOIX ET AUX ABRICOTS with a hot cup of tea or coffee. Bon appétit!