This cake has a light texture which makes a good contrast to the heavier Christmas foods. The flavour of honey and brandy is very distinct and the apricots give the cake a refreshing sharpness.
Chop up the dried apricots and put them in a saucepan with the raisins. Pour in the brandy and orange juice. Cover the pan and bring to the boil over a medium heat. Stir well, and them remove from the heat and leave on one side for at least an hour.
Thoroughly butter and flour a
Cook just below the centre of the oven for 60-70 minutes until a small knife comes out clean. Remove from the oven, leave in the tin for 10 minutes or more, and then push the cake out of the tin and manoeuvre it with a spatula on to a cooking rack. Before serving sprinkle a fairly thick layer of icing sugar through a sieve over the top of the cake.
© 1978 Josceline Dimbleby. All rights reserved.