Golden Fruit Cake

A light, tangy and sweet fruit cake with apricot and citrus peel
Ingredients - Makes a 9" round cake
  • 3 cups dried apricots and mixed citrus peel, diced
  • 2 cups plain flour
  • ½ tsp baking powder
  • ⅛ tsp salt
  • ¼ cup ground almonds or almond meal
  • 200 g butter, softened
  • 1 tsp vanilla extract
  • 1 cup caster sugar
  • 4 eggs
  • ½ cup milk
  1. Preheat oven to 180C/350F. Butter a 9" round cake tin and line the bottom with baking/parchment paper
  2. Sift the flour, baking powder and salt together into a bowl. Set aside
  3. In a large bowl, beat the butter and sugar until light and fluffy
  4. Add eggs one by one and continue beating. Mix in the vanilla extract and ground almonds
  5. Fold in half of the flour mixture, followed by half of the milk. Repeat with remaining flour and milk in the same order
  6. Mix only until just combined. Do not mix too much or the cake will become tough
  7. Spoon the batter into the prepared cake tin and bake for 55-60 minutes or until an inserted skewer/toothpick comes out clean. Cool completely before cutting the cake
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