Fruitcake with apricot butter icing
By Sarah Cook
This delicious light fruit sponge is packed with storecupboard staples like nuts and dried fruit, it's also budget-friendly
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Prep:25 mins
Cook:1 hrs 15 mins
- Easy
Nutrition per serving
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kcal 699
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fat 31g
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saturates 16g
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carbs 96g
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sugars 86g
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fibre 2g
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protein 7g
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salt 0.6g
Ingredients
- 200g butter, softened
- 100g whole almonds
- 200g plain flour
- 200g icing sugar
- 4 medium eggs
- 700g mixed dried fruits
- 25ml brandy
- 150g butter, softened
- 150g apricot jam
- 275g icing sugar, sifted
Method
Heat oven to 160C/140C fan/gas 3. Grease a deep 20cm round cake tin with a little bit of the butter, then line with greaseproof paper or baking parchment. Wrap a couple of sheets of newspaper around the outside of the tin, then secure with string.
In a food processor, whizz the almonds with the flour until the mix resembles crumbs. Beat the butter and icing sugar until light and fluffy. Beat in the eggs, one by one, then fold in the flour and almonds, dried fruit and brandy. Scrape into the tin, level the surface and bake for 1 hr 15 mins, until a skewer poked in comes out clean. Cool in the tin.
When the cake is completely cold, make the icing quickly by beating the butter, jam and icing sugar until pale. Don’t allow the butter to get too warm or overbeat as the icing might split. Swirl all over the cake, then leave in a cool place to set (but not the fridge).
