This moist cake is absolutely jam-packed with fruit. It's simple to make, but does take 2 hours to bake. The perfect Christmas cake that can be enjoyed all year round.
20 people made this
130g dried apricots
200g caster sugar
150g golden raisins
450g red and green glace cherries
6 rings crystallised pineapple
450g crystallised mixed fruit
250g plain flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
125ml apricot juice
115g chopped pecans
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Method Prep:20min › Cook:2hr › Ready in:2hr20min
Preheat oven to 140 C / Gas 1. Grease two 23cm tube cake tins.
In a saucepan over medium heat, cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
Separate the eggs. Beat the egg yolks until lemon coloured. Then beat the egg whites until stiff peaks are formed. Set aside.
Cream the butter and sugar together. Add the beaten egg yolks and the apricots; mix thoroughly.
Combine the raisins, cherries, pineapple and mixed fruits in a bowl coated with 125g of the flour.
Combine the flour, bicarbonate of soda and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans and fold in the beaten egg whites. Turn the batter into the prepared tins.
Bake at 140 C / Gas 1 for 2 hours. Garnish cakes with crystallised pineapple and glace cherries.