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  2. fabulous fruit cake recipe

Orange & apricot loaf cake

Tantalising summer fruit cake best enjoyed with others. - by SWM Freelancer 1
  • 08 Feb 2016
Orange & apricot loaf cake
Cook: 80 Minutes - easy - Serves 8 - Vegetarian - pregnancy-safe
Proudly supported by
Tantalising summer fruit cake best enjoyed with others.

Ingredients

170 g unsalted butter, softened, plus extra for greasing

175 g dried apricots, chopped

zest of 2 large oranges, juice of 1

175 g golden caster sugar

3 medium eggs, beaten

280 g self-raising flour

drop of milk (optional)

50 g icing sugar

Method

  1. Heat oven to 160C/140C fan/gas 3. Grease and line a 900g loaf tin with baking parchment. In a saucepan, heat the apricots with the orange zest and all but 1 tbsp of the juice. Simmer gently for 5 mins until the apricots have absorbed all the juice. Set aside to cool.
  2. Beat the butter and sugar in a bowl until light and fluffy. Gradually beat in the eggs, then fold in the flour. Stir in the cooled apricots. If the mixture is dry at this stage, add a drop of milk.
  3. Scrape the batter into the tin and smooth the top with a spatula. Bake for 50 mins-1 hr until a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins before removing, then leave on a wire rack to cool completely.
  4. Gradually add the reserved orange juice to the icing sugar, stirring until smooth and slightly runny. Drizzle the icing in a zigzag pattern over the top of the cake and leave to set.
  • summer cake recipe
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  • fabulous fruit cake recipe

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