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.
