APRICOT & ALMOND FRUITCAKE
This bake is lighter than the traditional rich fruitcake and is a blank canvas to ice and decorate as you wish
Provided by Sarah Cook
Categories Dessert
Time 1h55m
Number Of Ingredients 14
Steps:
- Mix the sultanas and sherry and set aside for 1 hr to soak.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 486 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 43 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.53 milligram of sodium
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