It's the month of December and as X'mas is not too far away, I made this Apricot & Sultana Fruit Cake which can be made early and giveaway as a gift to relatives and friends during this festive season. This cake keeps well and yummy with a cuppa of plain hot tea for breakfast, tea party or snack.
Recipe for Apricot and Sultana Fruit Cake
- Ingredients
- 13.1/2 oz dried apricot, chopped
- 9 oz sultanas, chopped
- 8 Tbsp orange Cointreau
- 12 oz butter/margarine
- 5 oz vanilla/caster sugar
- Zest of 3 oranges
- Zest of 1.1/2 lemon
- 6 eggs
- 6 oz plain flour
- 3/4 tsp baking powder
- 6.3/4 oz almond meal
- Combine chopped apricots and sultanas with Cointreau in a bowl and set aside. You can keep this in the fridge, covered, overnight.
- Sift flour with the baking powder, set aside.
- Cream butter, sugar, zest till light, creamy and thick. Add in the eggs one @ a time, mix well after each addition.
- Fold sifted flour into the creamed mixture.
- Add in the apricot and sultanas mixture in 3 batches, mix well.
- Fold in the almond meal in 3 batches, mix well, scraping from the bottom and sides of the mixing bowl.
- Spoon cake batter into a lightly greased and paper lined 8 inch round spring-form cake pan.
- Level the surface and make a slight depression in the center, drop the pan on the worktop from a height of 2 inches.
- Bake in a preheated oven @ 160 deg C for 40 to 50 mins. till golden brown. Test with a skewer till it comes out clean.
- Remove from oven, let cool in pan before unmoulding onto a wire rack to cool completely.
- Wrap up with foil and keep the cake, covered in the refrigerator.
- Yield : Two - 8 inch round cakes.
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