Apricot Fruit Cake

This recipe was given to me by a foodie friend Wendy who regularly makes this delicious cake. This lovely moist cake would be perfect for a Mothering Sunday Treat.

150g/5oz Butter, softened
125g/4oz caster sugar
2 eggs, beaten
200g/7oz self raising flour
350g/12oz mixed dried fruit
125/4oz Chopped glace cherries
Large can apricots, drained and chopped


1.     Place the butter and cater sugar in a bowl and cream together until light and fluffy.  You may find it easier to do this with a hand held electric whisk or in a mixer. Gradually add the beaten egg adding a little flour if the mixture curdles.

2.    Fold in the flour using a metal spoon.  Now fold in the mixed fruit, cherries and chopped apricots. If needed add 2tablespoons milk to make a dropping consistency.

3.    Transfer the mixture to a 900g/2lb loaf tin or divide the mixture between two 450g/1lb loaf tins.  Use pre-formed liners to make sure the cake doesn’t stick in the tin. Bake at Gas Mark 4/ 160C for a fan oven for 1-2 hours depending on size of tin used.

4.    When the cake is cooked, allow to cool on a wire tray before turning out. Store the cooled cake in an airtight container. Slice and serve as needed.  

nutrional information provided by: -    www.firecracker-uk.co.uk

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