Table of Contents
Grease and line a cake tin with a double layer of nonstick baking paper. Cream together the butter and sugar until pale and fluffy using an electric hand-held whisk. Add 75g (3oz) of the flour and beat until smooth. Beat in the eggs, one at a time, mixing well between additions and follow it with the apricot jam and almonds.
Nothing beats a good old fashioned fruit cake, perfect for any time of the year. Filled with apricot jam, candied mixed peel and maraschino cherries – a slice for afternoon tea is a delicious treat that will win the hearts of everyone. See method Pre-heat the oven to Gas Mark 3, 170°C, fan 150°C.
Cream together the butter and sugar until pale and fluffy using an electric hand-held whisk. Add 75g (3oz) of the flour and beat until smooth. Beat in the eggs, one at a time, mixing well between additions and follow it with the apricot jam and almonds. Add the remaining flour and beat until smooth.
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