Apri­cot & al­mond fruit­cake

Easy Cook - - 12 GREAT PUDS, CAKES & BAKES -

Lighter than a tra­di­tional fruit­cake, this needs no time to ma­ture, so you don’t need to make it in ad­vance – but it will stay de­li­ciously ed­i­ble for a month. Serves 12 Prep 30 mins Cook 1 hr 25 mins un-iced 140g golden sul­tanas 4 tbsp sherry 250g 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

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-based 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 a skewer into the cen­tre – if the skewer comes out with any un­cooked mix­ture stuck to it, bake for 10 mins more then check again. Cool in the tin. Dec­o­rated, or wrapped in grease­proof pa­per and foil, the cake will keep for up to a month. PER SERV­ING 486 kcals, pro­tein 7g, carbs 56g, fat 27g, sat­u­rates 12g, fi­bre 3g, su­gar 43g, salt 0.5g

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