Apricot, Sour Cherry and Walnut Cake

Apricot, Sour Cherry and Walnut Cake

Coffee morning or afternoon tea cake. Delicious spread with Lakeland butter.

Serves about 8

Ingredients

• 250g self-raising flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 100g Lakeland butter, cut into small cubes
• 100g light brown sugar
• 2 medium eggs, beaten
• 140g ready-to-eat dried apricots, chopped
• 90g dried sour cherries, chopped
• 80g walnuts, chopped
• About 50ml Viva Whole Milk
• Lakeland Butter, to spread

Method

• Lightly grease the inside of a 900g loaf tin and line the base with non-stick baking paper. Preheat the oven to 175°C, Gas 5
• Sift the flour, baking powder and ground cinnamon into a large bowl and add the butter. Using your fingertips, rub the butter into the flour until it resembles fine crumbs.
• Mix in the sugar, eggs, apricots, cherries, walnuts and sufficient Viva Whole Milk to give a firm cake mix.
• Spoon the mixture into the prepared tin and level the top. Put into the hot oven and bake for 35-45 minutes until a skewer inserted in the centre comes out clean.
• Turn the cake on to a wire rack and leave to cool completely.
• Slice and serve spread with Lakeland Butter.

Add your own touch

For a round cake, bake the mix in a deep 23cm cake tin for 30-40 minutes. Use half wholemeal and white flour, and replace some of the dried fruits with fresh fruits such as redcurrants, blackberries or blueberries. Replace the ground cinnamon with a teaspoon of finely grated lemon or orange rind.

Note

This cake can be frozen.