Apricot Macadamia Nut Fruitcake

Submitted by HBeachlady

3/4 cup butter
1 cup sugar
3 eggs, separated
1/2 cup milk
2 tablespoons apricot brandy
1/2 teaspoon vanilla
1 3/4 cups sifted all purpose flour
1 cup chopped dried apricots
1 cup golden raisins
1 cup chopped, roasted and salted macadamia nuts
1/4 teaspoon cream of tartar

Preheat over to 275F. Grease and flour a 6 cup bundt pan. Cream butter with sugar in a large bowl until fluffy. Beat egg yolks to blend in small bowl and add to butter mixture. Combine milk, brandy and vanilla in another small bowl. Add to butter alternately with flour in 4 batches, mixing well after each addition. Stir in apricots, raisins and nuts. Beat egg whites until soft peaks form. Add cream of tartar and continue beating until stiff but not dry. Gently fold whites into batter. Spoon into prepared pan, spreading evenly. Bake until tester inserted in center come out clean, about 2 1/4 hours. Cool completely in pan on rack. Turn out on cake plate and sprinkle with light sifted powder sugar.. Clear covered cake plate is nice to display this lovely cake. If storing, wrap airtight with plastic wrap and store at room temperature. Slice and serve. 8 to 10 servings.