APRICOT CAKE

My friend Pam, who lives in Joppa, near Hayle gave me this unusual, absolutely delicious, moist fruity cake recipe. She has had it for decades, but cannot recall where she got it from. Whatever, it is very very good. Trust me, you will love it too.

You will need a 8” spring form cake tin, greased and lined. Pre heat your fan oven to 140C

A can of Apricots, drained. Set the juice aside, but don’t discard yet, then chop the fruit roughly.

4 ½ oz butter

5 oz caster sugar

7 oz SR flour

6 oz dried mixed fruit

4 oz cherries, halved or quartered

2 large eggs

topping of chopped nuts and /or some demerera sugar

In a medium bowl, cream the butter and sugar until light and fluffy, the add the beaten eggs, then the flour. Mix well, then add the dried fruits and the chopped apricots. I thought the mixture a little stiff so added a couple of tablespoons of the fruit juice.

Pour the mixture into your prepared tin, sprinkling over some chopped nuts [I used roasted hazelnuts] and/or demerera if you wish.

Bake for about 1¾ hours until firm to the touch. Leave in the tin for a few minutes then cool on a rack.

Optional - make an icing if you wish, with some of the apricot juice and icing sugar. But it will not keep so long if you do this. As you can see from the photo, I topped the cake with a mix of nuts and demerera.

Just scrummy. Thanks Pam x

My next post will be another of Pam’s recipes, this time from her grandmother who came from Looe