Apricot cake

Ingredients:

• 200g SR Flour
• 100g Butter
• 190g tin apricots
• 225g sultanas or dried mixed fruit
•  ¼ Almond essence
• ½ tsp baking powder
• 100g soft brown sugar
• 2 large eggs

Method:

preheat the oven to 160° /FAN 140° / GAS 3 and grease or use a 17.5c  7″ cake case.

Cream the butter and sugar together until creamy. Beat the eggs and add them a little at a time add a spoonful of the flour with the last of the egg and the almond essence.

Stir in the flour and baking powder and then gently fold in the fruit.

Spoon the mixture into the cake tin and give it a little shake to level it out. Bake for approximately 1¼ hours until golden brown. Plunge a cocktail stick into the cake and check it comes out clean.

Leave to cool for at least 15 minutes if in a cake tin but it would be safe to remove if baked in a cake case.