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Apricot & almond fruitcake

Apricot & almond fruitcake

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(5 ratings)

Prep: 30 mins Cook: 1 hr, 25 mins

Easy

Serves 12
This bake is lighter than the traditional rich fruitcake and is a blank canvas to ice and decorate as you wish

Nutrition and extra info

  • Un-iced

Nutrition: per serving

  • kcal486
  • fat27g
  • saturates12g
  • carbs56g
  • sugars43g
  • fibre3g
  • protein7g
  • salt0.53g
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Ingredients

  • 140g golden sultana
  • 4 tbsp sherry
  • 250g pack butter, softened, plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g light soft brown sugar
  • 1 tsp vanilla extract
  • 3 large egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g plain flour
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g ground almond
  • 50g toasted flaked almond
  • 140g dried apricot, chopped
  • 140g mixed peel
  • zest and juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • zest and juice 1 orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

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Method

  1. Mix the sultanas and sherry and set aside for 1 hr to soak.

  2. Heat oven to 160C/140C fan/gas 3. Grease a deep, 23cm loose-bottomed cake tin, and line the base and sides with a double layer of baking parchment that comes about 2.5cm above the sides of the tin. In your largest mixing bowl, beat the butter, sugar and vanilla together until pale and fluffy. Beat in the eggs one by one.

  3. Stir in the flour, baking powder, and the ground and flaked almonds. Next, add the soaked sultanas with any remaining sherry, the dried apricots, the mixed peel, and all the zest and juice. Scrape into the cake tin, smoothing out the surface.

  4. Bake on the middle shelf of the oven for 1 hr 25 mins. Poke with a skewer in the centre to check it is cooked – if the skewer comes out with any uncooked mixture stuck to it, bake for 10 mins more before checking again. Cool in the tin. Decorated, or wrapped in greaseproof paper and foil, the cake will keep for up to a month.

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Comments (10)

Brook348's picture
5

Have made the cake for the last three years exactly as the recipe says. It is lighter than a traditional Christmas cake and absolutely delicious. Wouldn't be Christmas without it.

jamgeorge's picture

Best cake I've ever made, didn't have enough sultanas so used dried prunes and raisins together, used zest of 1 orange but juice from 2 oranges and didn't bother using the lemon or the sherry. This is moist, fruity and very moorish. Also used dairy free spread in it, worked perfectly. And used 190g flour, a little crumbly but perfect !

lionshead's picture

I put in only 190g of plain flour and that seem to keep the cake moist and not crumbly. Hope that helps.

suzzells26's picture
4

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.

stonefruit's picture

How is the decoration done?

heatherkeen's picture

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

blackbird17's picture

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?

angeleyes's picture
5

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.

same965's picture
5

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 :)

Frantic Flapjack's picture
5

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.

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