About this recipe:This twist on a traditional Christmas cake recipe calls for apricot juice, which lends a special 'something' to the cake.
125g dried apricots
4 eggs, separated
200g caster sugar
450g glace cherries
6 candied pineapple slices
450g dried mixed fruit
250g plain flour, divided
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
125ml apricot juice
125g chopped walnuts
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Method Prep:30min › Cook:2hr › Ready in:2hr30min
Preheat oven to 140 C / Gas mark 1. Grease two 23cm (9 in) 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.
Beat the egg yolks until lemony colored. 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, and mix thoroughly.
Combine the sultanas, cherries, pineapple and mixed dried fruits in a bowl coated with 1/2 of the flour.
Combine the remaining 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 or walnuts and fold in the beaten egg whites. Turn the batter into the prepared tins.
Bake in the preheated oven for 2 hours. Ice the cakes if desired (see below).
And for the finishing touch...
For a traditional finish to your Christmas cake, use shop-bought marzipan or try this recipe. For a speedy finish, you can then top it with a variety of glace fruits, dried fruits and/or nuts, or use ready to roll icing. For a homemade touch, try this royal icing recipe.