Apricot & almond fruitcake

Name: Apricot & almond fruitcake
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 12
Cuisine: Global
Ingredients: 140 grams golden sultana; 4 Tbsps sherry; 250 grams pack butter, softened, plus extra for greasing; 250 grams light soft brown sugar; 1 teaspoon vanilla extract; 3 larges eggs, beaten; 200 grams plain flour; 1 teaspoon baking powder; 100 grams ground almond; 50 grams toasted flaked almond; 140 grams dried apricot, chopped; 140 grams mixed peel; 1 zest and juice lemon; 1 zest and juice orange

You can never have too many dessert recipes, so give Apricot & almond fruitcake a try. This recipe serves 12. This recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 488 calories, 7g of protein, and 25g of fat. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of baking powder, sherry, almond, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is perfect for Christmas. From preparation to the plate, this recipe takes around 1 hour and 55 minutes.

Instructions

Mix the sultanas and sherry and set aside for 1 hr to soak.

Ingredients you will need

Golden Raisins

Sherry

Heat oven to 160C/140C fan/gas

Equipment you will use

Oven

Grease a deep, 23cm loose-bottomed cake tin, and line the base and sides with a double layer of baking parchment that comes about 2.5cm above the sides of the tin. In your largest mixing bowl, beat the butter, sugar and vanilla together until pale and fluffy. Beat in the eggs one by one.

Ingredients you will need

Vanilla

Butter

Sugar

Base

Egg

Equipment you will use

Mixing Bowl

Cake Form

Stir in the flour, baking powder, and the ground and flaked almonds. Next, add the soaked sultanas with any remaining sherry, the dried apricots, the mixed peel, and all the zest and juice.

Ingredients you will need

Dried Apricots

Baking Powder

Candied Orange Peel

Golden Raisins

Almonds

Sherry

All Purpose Flour

Juice

Scrape into the cake tin, smoothing out the surface.

Equipment you will use

Cake Form

Bake on the middle shelf of the oven for 1 hr 25 mins. Poke with a skewer in the centre to check it is cooked if the skewer comes out with any uncooked mixture stuck to it, bake for 10 mins more before checking again. Cool in the tin. Decorated, or wrapped in greaseproof paper and foil, the cake will keep for up to a month.

Equipment you will use

Oven

Skewers

Aluminum Foil

Equipment

Ingredients

Servings:

140grams

golden sultana 4Tbsps

sherry 250grams

pack butter, softened, plus extra for greasing 250grams

light soft brown sugar 1teaspoon

vanilla extract 3larges

eggs, beaten 200grams

plain flour 1teaspoon

baking powder 100grams

ground almond 50grams

toasted flaked almond 140grams

dried apricot, chopped 140grams

mixed peel 1

zest and juice lemon 1

zest and juice orange

Recommended wine: Cream Sherry, Moscato Dasti, Port

Fruit Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.