Apricot & almond fruitcake

Latest comments and suggestions

• Frantic Flapjack

  01 December 2011

  Frantic Flapjack rated and commented on this recipe

  

  Made this yesterday for our Christmas cake and topped with the nutty topping in the picture. It turned out really well and looks just like the picture. Will wrap a festive ribbon around it -job done! I'll report back when it has been tasted.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• same965

  11 December 2011

  same965 rated and commented on this recipe

  

  I prepared today and we ate more than half of it in an hour after baking. Everyone loved it. Only problem that it crumbles a little inside. Maybe we should have cooled it :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Angelina Mansell

  17 April 2012

  Angelina Mansell rated and commented on this recipe

  

  This cake is one of the best cakes i've made. I made it exactly as the recipe stated and it was perfect. I gave half to my son to take back to University and he wants me to make another but this time he wants the whole cake!!!! It's a light version of a Christmas cake but deliciously nutty.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lesley

  31 May 2012

  Lesley commented on this recipe

  I made this last week, not for a celebration, just for the cake tin. It is completely delicious but it crumbled dreadfully. In fact the first slice was just a plate of crumbs. (husband ate it with a spoon)! I will definately make it again but would like to know why it crumbled so badly. Anyone have any answers?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Heather Keen

  19 August 2012

  Heather Keen commented on this recipe

  I made this for Xmas 2011. I made it into about 16 cupcakes (muffin sized) then I made another 16 and a full cake! It is a delicious cake, especially for those who aren't so keen on dark fruit cake

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• StoneFruit

  04 September 2012

  StoneFruit commented on this recipe

  How is the decoration done?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Suzzells

  27 November 2012

  Suzzells rated and commented on this recipe

  

  I followed the recipe exactly to see how it turned out before making any substitutions. The kind of sherry is not specified so used a dry amontillado - maybe something sweeter and richer would add more flavour. A couple of other reviewers said the cake was crumbly so I used very moist apricots and super-fresh ground almonds and it came out OK. For the topping I did an apricot jam glaze and a mixture of some more apricots and whole almonds (skins and all) chopped finely. My cake testing panel approved. I don't think it's a celebration cake but would make it again as a nice variation on a cake to serve with cups of tea.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1803636/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 140g golden sultanas
• 4 tbsp sherry
• 250g pack butter , softened, plus extra for greasing
• 250g light soft brown sugar
• 1 tsp vanilla extract
• 3 large eggs , beaten
• 200g plain flour
• 1 tsp baking powder
• 100g ground almonds
• 50g toasted flaked almonds
• 140g dried apricots , chopped
• 140g mixed peel
• zest and juice 1 lemon
• zest and juice 1 orange

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 12

Preparation and cooking times

Prep 30 mins

Cook 1 hr 25 mins

un-iced

Ingredients

• 140g golden sultanas
• 4 tbsp sherry
• 250g pack butter , softened, plus extra for greasing
• 250g light soft brown sugar
• 1 tsp vanilla extract
• 3 large eggs , beaten
• 200g plain flour
• 1 tsp baking powder
• 100g ground almonds
• 50g toasted flaked almonds
• 140g dried apricots , chopped
• 140g mixed peel
• zest and juice 1 lemon
• zest and juice 1 orange

PER SERVING

486 kcalories, protein 7g, carbohydrate 56g, fat 27 g, saturated fat 12g, fibre 3g, sugar 43g, salt 0.53 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.