Apricot Fruit Cake


  • 225g (8oz) soft margarine
  • 225g (8oz) soft light brown sugar
  • 4 eggs
  • ½ teaspoon almond essence
  • 400g (14oz) self-raising flour
  • 450g (1lb) dried fruit
  • 1 teaspoon baking powder
  • 425g (14½ oz) can apricot halves, drained and chopped


  1. Heat oven to 160C (325F).
  2. Cream the margarine and sugar until light and fluffy.
  3. Beat in the eggs and almond essence gradually, adding a tablespoon of the flour with the last amount of egg.
  4. Fold in the rest of the flour, baking powder and all the fruit and carefully combine until mixed.
  5. Turn the mixture into the prepared tin and smooth the top.
  6. Bake in oven for about 1½ hours until golden.
  7. Cool in the tin for 10 minutes, then turn on to a wire rack.
  8. If freezing the cake, leave the foil on when cooling. When cold, wrap extra foil around the cake and freeze. To use, thaw for 3 to 4 hours at room temperature.