Fruitcakes seem to have fallen by the wayside. And that is such a pity! Many years ago fruitcake was the rock star of the biggest celebration – a wedding. Now, nobody makes them anymore. Come Christmas, there are some versions of fruitcake around but that is about it.
Perhaps it is the long hours of baking and the heaviness of the cake that puts people off.
I think it is time to bring back fruitcakes. Not the heavily-laden ones but a light version; one that is perfect for tea. This fruitcake remains me so much of the marzipan-coated fruitcake, courtesy of a small amount of almond flavouring added to the mixture. And this recipe can be made as a small cake in a round 17 cm tin or into 12 fruitcake muffins. The muffins will be quicker to bake.
The unusual ingredient in this cake is a can of tinned apricots. I never would have thought tinned apricots could impart such gorgeous flavour to a fruitcake but it does. It also adds a moistness to this cake that is very tasty.
Ingredients
- 100g butter/margarine
- 100g light muscovado sugar
- 2 large eggs
- 200g self-raising flour
- 1/2 tsp baking powder
- 240g tinned apricots
- 200g mixed dried fruit
- 1/2 tsp almond essence
Method
- Pre-heat oven to 160 degrees celsius if making one round cake.
- Pre-heat oven to 180 degrees celsius if making 12 muffins.
- If making one small cake, grease and line a round 17.5 cm tin with baking parchment.
- If making muffins, place 12 cupcake liners in a 12 hole muffin pan.
- Drain the can of tinned apricots and chop the fruit into small pieces. Don’t use the apricot liquid.
- Lightly coat the dried fruit in some flour to prevent the fruit from sinking to the bottom of the cake when baking.
- Measure all the ingredients except the fruit into a mixing bowl.
- Beat with an electric beater till smooth and well blended.
- Stir in the apricots and the dried fruit.
- Mix lightly so everything is well blended.
- If making one cake turn mixture into pan.
- For muffins, fill cases 2/3 of the way.
- For the cake bake for 11/2 hours or until the cake is golden brown.
- For the muffins, bake for 25-30 minutes at 180 degrees celsius.
- Once done, remove from oven and let cakes cool down.
