Apricot & Prune Fruit Cake

I have been going through my recipe cuttings and came across this one, which I have been meaning to make for ages as I wanted to try a fruit cake made with either dried apricots or prunes and this has both!

This could easily be described as a keks in Polish.

It is a delicious and moist cake, which can be eaten straight away – so could be a very late bake for Christmas!

The recipe was for a very large round cake but I thought a square would be better for cutting up and so I scaled down the ingredients and made it in a 24 centimetre square tin.

You have to start this cake the night before.

Ingredients

  • 120g dried apricots
  • 165g stoned prunes
  • 100ml hot Earl Grey tea
  • 100ml sherry
  • *
  • 115g currants
  • 115g sultanas
  • 115g raisins
  • 50g mixed peel
  • *
  • 150g soft brown sugar
  • 150g butter
  • 2 eggs
  • *
  • 185g plain flour
  • 2 teaspoons of mixed spice

Method

  • Chop the apricots and prunes into small pieces.
  • Place them into a bowl and pour the hot tea over them.
  • Leave until this is cold.
  • Add the sherry, cover and leave overnight.
  • *
  • Add the other dried fruits to the soaked fruits and mix well.
  • *
  • Grease and line all sides of a 24 cm square tin
  • Pre-heat the oven to GM 1- 140°C
  • Mix the flour with the mixed spices.
  • Cream the sugar and butter till well blended.
  • Add the eggs and mix well together.
  • Fold in the flour mixture.
  • Add the dried fruits and mix well together.
  • Spoon the mixture into the prepared tin and smooth down the top.
  • Bake for 2 – 2¼ hours.
  • Leave to cool in the tin.

 

 

Tea set by Spencer Stevenson from the mid 20th Century

Note

Yesterday I baked this for the second time in a 21 centimetre square tin – this needed 3 – 3 ¼ hours.