Apricot Light Fruitcake

In a medium saucepan combine and boil for 30 minutes:

2 ½ cups water

1 ½ cup sultana raisins

¼ cup sugar

2 cups dried chopped apricots

Cool completely.

Cream until light and fluffy:

1 cup butter

1 cup sugar

1 ½ tsp vanilla extract

4 ounces cream cheese

Add 4 eggs, one at a time, beating well after each addition.

Sift together

2 ½ cups flour

½ tsp baking powder

Fold half of the dry ingredients into the creamed mixture. Fold in the cooled boiled apricot mixture, followed by the remaining dry ingredients along with:

1 pound glace cherries

1 pound mixed dried fruit

Bake in a greased and floured tube pan or 3 greased and parchment lined loaf pans at 325 degrees F for about an hour or until toothpick inserted in the center comes out clean.