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  1. Home
  2. fabulous fruit cake recipe

Apricot & ginger cake

If you're not a fan of traditional fruitcake, try this ginger-spiked version instead - by Alison Pickel
  • 28 Jan 2016
Apricot & ginger cake
Cook: 150 Minutes - easy - Serves 12 - Vegetarian - nut-free - pregnancy-safe
Proudly supported by
If you're not a fan of traditional fruitcake, try this ginger-spiked version instead

Ingredients

250 g unsalted butter, chopped, at room temperature plus extra for greasing

1¼ cups dark brown sugar, firmly packed

3 eggs, at room temperature

¼ cup golden syrup

2 cups plain flour

1 teaspoon bicarbonate of soda

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1½ cups finely chopped glace apricots (350 g)

Icing

1 cup icing sugar mixture

1 tablespoon milk

Method

  1. Grease a deep 22cm kugelhopf pan with butter.
  2. Beat butter and sugar in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Beat in syrup. Transfer to a large bowl.
  3. Add combined sifted flour, soda and spices and apricots. Stir until combined. Spoon into prepared pan. Smooth over top.
  4. Cook in a moderate oven (180C) for about 1 hour, or until golden brown and a skewer inserted into the centre of cake comes out clean. Stand in pan for 20 minutes. Turn out onto a wire rack to cool.
  5. To make icing, combine icing sugar and milk in a medium bowl. Stir until smooth. Spoon over cake. Stand until set.
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