Skip to main content

Apricot & Sultana Fruit Cake


It's the month of December and as X'mas is not too far away, I made this Apricot & Sultana Fruit Cake which can be made early  and giveaway as a gift to relatives and friends during this festive season.  This cake keeps well and yummy with a cuppa of plain hot tea for breakfast, tea party or snack.





 



Recipe for Apricot and Sultana Fruit Cake

    Ingredients
    • 13.1/2 oz dried apricot, chopped
    • 9 oz sultanas, chopped
    • 8  Tbsp orange Cointreau
    • 12 oz butter/margarine
    • 5 oz vanilla/caster sugar
    • Zest of 3 oranges
    • Zest of 1.1/2 lemon
    • 6 eggs
    • 6 oz plain flour
    • 3/4 tsp baking powder
    • 6.3/4 oz almond meal
    Method
    1. Combine chopped apricots and sultanas with Cointreau in a bowl and set aside.  You can keep this in the fridge, covered, overnight.
    2. Sift flour with the baking powder, set aside.
    3. Cream butter, sugar, zest till light, creamy and thick.  Add in the eggs one @ a time, mix well after each addition.
    4. Fold sifted flour into the creamed mixture.
    5. Add in the apricot and sultanas mixture in 3 batches, mix well.
    6. Fold in the almond meal in 3 batches, mix well, scraping from the bottom and sides of the mixing bowl.
    7. Spoon cake batter into a lightly greased and paper lined 8 inch round  spring-form cake pan.
    8. Level the surface and make a slight depression in the center, drop the pan on the worktop from a height of  2 inches.
    9. Bake in a preheated oven @ 160 deg C for 40 to 50 mins. till golden brown.  Test with a skewer till it comes out clean.
    10. Remove from oven, let cool in pan before unmoulding onto a wire rack to cool completely.
    11. Wrap up with foil and keep the cake, covered in the refrigerator.
    12. Yield :  Two -  8 inch  round cakes.



Labels:

Comments

  1. Baking DiaryDecember 3, 2012 at 12:57 PM

    Wow! Very yummy looking, I love fruitcakes because of the fact that they keep well too!

    ReplyDelete
  2. KatarinaDecember 3, 2012 at 2:12 PM

    Looks like a tasty and moist cake!

    ReplyDelete
  3. Mich - Piece of CakeDecember 3, 2012 at 4:38 PM

    Your fruit cake looks so good, makes me inspired to do some as well...

    ReplyDelete
  4. KimmyDecember 3, 2012 at 6:10 PM

    Hi Cheah, I'm not a fan of butter cakes but I definitely wouldn't mind eating a cake like this cos' of the dried fruits and orange flavour.

    ReplyDelete
    Replies
    1. Sokehah cheahDecember 4, 2012 at 10:45 AM

      I see, but this cake does not have a very buttery taste because of the dried fruits.

      Delete
  5. Sonia ~ Nasi Lemak LoverDecember 3, 2012 at 6:38 PM

    a festive kind of cake and perfect to giveaway..

    ReplyDelete
  6. ann lowDecember 3, 2012 at 10:38 PM

    Cheah, I love cake with lots of dried fruits like yours. Looks so delicious and nice clicks too!

    ReplyDelete
    Replies
    1. Sokehah cheahDecember 4, 2012 at 10:49 AM

      Thank you, Ann, Need to improve on my photography skills!

      Delete
  7. AnonymousDecember 4, 2012 at 12:35 AM

    Hi Cheah, I can't wait to make this fruitcake, surely delicious! What is almond meal and how can I convert the measurements to grams? Thanks for reply. Pauline

    ReplyDelete
    Replies
    1. Sokehah cheahDecember 4, 2012 at 10:53 AM

      Hi, Pauline, thanks for visiting. Almond meal is fine grounded almonds. You can go to my blog and at the bottom, right, you can see 'Useful Links', there's a 'Conversion Table' and other tips relating to baking, etc.

      Delete
  8. MaryMohDecember 4, 2012 at 2:19 AM

    That looks very moist and the colour is beautiful. I have not started baking for Christmas yet. Always a last-minute person!.....*sigh*. Playing too much everyday....hehe

    ReplyDelete
    Replies
    1. Sokehah cheahDecember 4, 2012 at 10:55 AM

      Yes, too much badminton. Never mind, doing things last minute can be more fun!

      Delete
  9. Yummy BakesDecember 4, 2012 at 2:09 PM

    Wow ... a lot of fruits. Can make this for Christmas.

    ReplyDelete
  10. AnonymousDecember 4, 2012 at 8:48 PM

    Hello, I am lee here. Your cake looks tempting & delicious, i will try to make it soon.

    ReplyDelete
  11. UnknownDecember 5, 2012 at 12:44 AM

    I'll try yr recipe. Tq.

    ReplyDelete
    Replies
    1. Sokehah cheahDecember 6, 2012 at 11:47 AM

      Thank you and please give me some feedback after that!

      Delete
  12. AmeliaDecember 5, 2012 at 11:58 AM

    Hi Cheah, love your delicious fruit cake, very well baked. The texture look very moist.

    Have a nice week ahead.

    ReplyDelete
  13. mui muiDecember 6, 2012 at 12:56 AM

    Cheah,
    This is prefect for festive gifts!
    I always Love fruit cakes and yours looks so delish.
    May I know how thick is one cake?
    Thanks:)
    mui..^^

    ReplyDelete
  14. lenaDecember 6, 2012 at 10:15 PM

    i think this must be great with cointreau too! I've never baked a fruit cake before!

    ReplyDelete
    Replies
    1. Sokehah cheahDecember 7, 2012 at 1:52 PM

      It's also the first time I made a fruit cake with Cointreau. You can also opt for Brandy or Rum if you like.

      Delete
  15. AnonymousJuly 15, 2013 at 9:50 PM

    Cake looks so moist and very tasty.....could you use orange juice instead of Cointreau, as know someone who would love this but doesn't drink alcohol.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Honey-Glazed Grilled Chicken

This is a very easy, fuss-free chicken dish which is finger-licking good.  Just marinate the chicken with some sauce for a few hours, preferably overnight, put them under the grill and you'll be rewarded with a delicious meal.  This is also a quick way to serve something delicious which is also very affordable. Honey-Glazed Grilled Chicken Ingredients   3 pieces chicken thigh, deboned        6 cloves garlic, minced       10 gm  ginger, minced Marinade   1  Tbsp honey, 1/2  Tbsp lemon kumquat vinigen  1.1/2 Tbsp light soya sauce, 1.1/2  Tbsp cooking wine    1.1/2 tsp each of oyster sauce, fish sauce and sesame oil. Method Rinse chicken thighs. Pat dry.  Make some cuts on the chicken thighs.   Mix with the minced garlic, ginger and marinade for a few hours, preferably overnight. Place marinated chicken thighs on an alluminium foil lined baki...
27 comments
Read more

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more