• 100g light muscavado sugar
  • 175ml olive oil
  • 2 eggs
  • 225g plain flour
  • 3/4 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • generous splash of orange juice
  • generous splash of lemon juice
  • 200g fruit cake fruit mix
  • Apricot Jam (for filling)
  • Icing sugar (to sprinkle on top)


  • STEP 1
    Set oven to 160C and grease two 20cm pans. Mix together the oil and sugar.
  • STEP 2
    Add the eggs, flour, bicarb., cinnamon, allspice, orange juice and lemon juice and mix thoroughly with a wooden spoon. The mix should be pourable and reasonably runny.
  • STEP 3
    Gently fold in the fruit, then split between two 20cm pans.
  • STEP 4
    Cook for 30min and then leave to cool.
  • STEP 5
    When cool remove from the tins sandwich the cakes together with jam and then sieve some icing sugar on top.

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