Apricot & almond fruitcake
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