Fruitcake with apricot butter icing

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(1 ratings)

Prep: 25 mins Cook: 1 hr, 15 mins

Easy

Makes a 20cm cake, about 12 slices

This delicious light fruit sponge is packed with storecupboard staples like nuts and dried fruit, it's also budget-friendly

Nutrition and extra info

Nutrition: per serving

  • kcal699
  • fat31g
  • saturates16g
  • carbs96g
  • sugars86g
  • fibre2g
  • protein7g
  • salt0.6g
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Ingredients

  • 200g butter, softened
    Butter

    Butter

    butt-err

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

  • 100g whole almond
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 200g plain flour
  • 200g icing sugar
  • 4 medium egg
    Eggs

    Egg

    egg

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

  • 700g mixed dried fruit
  • 25ml brandy
    Brandy

    Brandy

    bran-dee

    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

For the icing

  • 150g butter, softened
    Butter

    Butter

    butt-err

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

  • 150g apricot jam
  • 275g icing sugar, sifted

Method

  1. Heat oven to 160C/140C fan/gas 3. Grease a deep 20cm round cake tin with a little bit of the butter, then line with greaseproof paper or baking parchment. Wrap a couple of sheets of newspaper around the outside of the tin, then secure with string.

  2. In a food processor, whizz the almonds with the flour until the mix resembles crumbs. Beat the butter and icing sugar until light and fluffy. Beat in the eggs, one by one, then fold in the flour and almonds, dried fruit and brandy. Scrape into the tin, level the surface and bake for 1 hr 15 mins, until a skewer poked in comes out clean. Cool in the tin.

  3. When the cake is completely cold, make the icing quickly by beating the butter, jam and icing sugar until pale. Don’t allow the butter to get too warm or overbeat as the icing might split. Swirl all over the cake, then leave in a cool place to set (but not the fridge).

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Comments (5)

marlyly89's picture

Made this for Christmas Day, fantastic recipe went down a treat with the family. Will definitely be making this again next year!

claire601's picture

As a self proclained fruit cake hater I made this cake with great trepidation, especially since my family are traditionalists when it comes to chrismas cake. I soaked my fruit in some brandy for a couple of hours first, just for an extra kick and added a little mixed spice. Safe to say it's changed my mind, and is thankfully all gone. Got a feeling this is going to become a family favourite :)

fruit cake's picture

any idea how long this cake would last in an airtight container. hoping to marzipan and ice it

shetlandgirl123's picture

Have just finished this yummy fruitcake. Was very easy but we got brilliant results. Me and my Mum used sultanas, currants and cherries.

1981hoffis's picture
4

I have just cooked this yummy fruit cake ( My nans favorite ) i had to cook it bit longer for it to be cooked though, probably just my oven its yummy was cheap and really easy to do Im not the best at baking and Its not half bad had fun icing it didn't put the booze in used milk instead or butter cream would be nice or even lemon or orange juice might give it a different flavor anyway good good just need someone to make the tea now !! xx

Questions (1)

fruit cake's picture

any idea how long this cake would last in an airtight container. hoping to marzipan and ice it

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