Apricot, prune and cherry cake

Name: Apricot, prune and cherry cake
Ingredients: 45 ml/3 tbsp golden (light corn) syrup; 2 eggs, beaten; 250 g/9 oz/2¼ cups plain (all-purpose) flour; 50 g/2 oz/⅓ cup chopped mixed (candied) peel; 2.5 ml/½ tsp bicarbonate of soda (baking soda); 2.5 ml/½ tsp bicarbonate of soda (baking soda); 300 ml/½ pint/1¼ cups orange juice; 130 g/4½ oz/generous ½ cup ready-toeat dried apricots, chopped; 130 g/4½ oz/generous ½ cup ready-to-eat prunes, chopped; 125 g/4¼ oz/generous ½ cup glacé (candied) cherries, washed, dried and chopped; 175 g/6 oz/¾ cup butter, plus extra for greasing; 175 g/6 oz/¾ cup soft dark muscovado (molasses) sugar

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

This moist cake has a tang of orange. As it stores well for several days, it’s useful for tea-time treats during the week. It is one of the easiest cakes to make – just melt the basic ingredients together in a pan. Serve this sliced and buttered, if you like.

Ingredients

175 g/6 oz/¾ cup butter, plus extra for greasing
175

Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line an 18cm/7in deep round cake tin (pan) with baking parchment.
Put the butter, sugar and orange juice in a pan and heat until the sugar dissolves. Add all the dried fruits, then simmer gently for 15