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