This bake is lighter than the traditional rich fruitcake and is a blank canvas to ice and decorate as you wish
Prep:30 mins
Serves 12
140g golden sultana4 tbsp sherry250g pack butter, softened, plus extra for greasing250g light soft brown sugar1 tsp vanilla extract3 large eggs, beaten200g plain flour1 tsp baking powder100g ground almond50g toasted flaked almond140g dried apricot, chopped140g mixed peelzest and juice 1 lemonzest and juice 1 orange
STEP 1Mix the sultanas and sherry and set aside for 1 hr to soak.STEP 2Heat oven to 160C/140C fan/gas 3. Grease a deep, 23cm loose-bottomed cake tin, and line the base and sides with a double layer of baking parchment that comes about 2.5cm above the sides of the tin. In your largest mixing bowl, beat the butter, sugar and vanilla together until pale and fluffy. Beat in the eggs one by one.STEP 3Stir in the flour, baking powder, and the ground and flaked almonds. Next, add the soaked sultanas with any remaining sherry, the dried apricots, the mixed peel, and all the zest and juice. Scrape into the cake tin, smoothing out the surface.STEP 4Bake on the middle shelf of the oven for 1 hr 25 mins. Poke with a skewer in the centre to check it is cooked – if the skewer comes out with any uncooked mixture stuck to it, bake for 10 mins more before checking again. Cool in the tin. Decorated, or wrapped in greaseproof paper and foil, the cake will keep for up to a month.
