Golden Fruit and Walnut Cake

This moist cake will keep fresh for about two weeks, even improving as it matures

Serves 10

Ingredients 

• 350g self-raising flour
• 250g Lakeland butter, softened
• 250g caster sugar
• 6 medium eggs, beaten
• 150g dried apricots, chopped
• 150g sultanas
• 100g glace cherries, quartered
• 100g walnut pieces, roughly chopped
• 3 tbsp orange marmalade

Method

• Lightly grease the inside of a 23cm cake tin and line the base and sides with non-stick baking paper. Preheat the oven to 150°C, Gas 2.
• Sift the flour into a large bowl and add the remaining cake ingredients. Beat well for about 3-4 minutes until thoroughly blended.
• Spoon the mixture into the prepared tin, level the top and then make a slight well in the centre. Put into the hot oven and bake for about 2-2½ hours, until a skewer inserted in the centre comes out clean.

Leave in the tin to cool completely. Remove the paper and store in an airtight container, or wrap in foil, until required.