Ingredients
180g Salted Butter
180g Light Mucovado Sugar
Zest of 1 Orange
3 Tablespoons of Apricot Jam
225g Plain Flour
1 Teaspoon of Baking Powder
3 Large Eggs (Beaten)
100g Ground Almonds
2 Tablespoons of Milk
500g Mixed Dried Fruit
100g Glace Cherries
Demerara sugar to top
Preheat oven to 180C (160C Fan). Line a deep large baking tin with greaseproof paper.
Put the butter in a very large bowl and beat until soft.
Add the sugar and beat until light and fluffy.
Add the eggs to sugar and butter in stages, beating well between each addition.
Add the flour, zest, baking powder, ground almonds, apricot jam, milk, mixed fruit and cherries.
Spoon the mixture into the tin and bake for 45 minutes.
After 45min reduce the heat to 160C (140C Fan) and cook for another 50 minutes.
Test with a skewer and then keep checking every ten minutes until cake is ready and skewer comes out clean.
Do not overbake the cake!
When ready, allow the cake to cool in the tin, then remove from the tin and wrap in foil for at least two days before cutting it.
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