Skip to main content
logo
Food Advertising by

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.



Comments

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

    ReplyDelete
  2. Looks like a tasty and moist cake!

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

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

      Delete
  5. a festive kind of cake and perfect to giveaway..

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

    ReplyDelete
    Replies
    1. Thank you, Ann, Need to improve on my photography skills!

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

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

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

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

    Have a nice week ahead.

    ReplyDelete
  12. 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
  13. i think this must be great with cointreau too! I've never baked a fruit cake before!

    ReplyDelete
    Replies
    1. 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
  14. 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

White Bihoon/Rice vermicelli ~ 白米粉

I was introduced to White Bihoon on my recent trip to Singapore and must admit that I have never heard of this before.  Back here, we have Hokkien fried bihoon which is brownish in colour or Cantonese braised bihoon which is bihoon deep fried and coated with an eggy sauce of meat, seafood and vegetables.  I was curious and I had my first taste of this popular White Bihoon at Jewel, Changi airport.  It's white, because no light or dark soya sauce was added to the bihoon, hence it's white.  It does tastes good with a light squeeze of calamansi. So, today I'm trying to replicate this dish and here's my version of White Bihoon.  Enjoy!



White Bihoon/Rice vermicelli  ~    白米粉
Ingredients
100 gm bihoon (for 2 servings)2 eggs beaten100 gm prawns100 gm chicken leg, deboned and sliced6 cups or more chicken stock1 tsp chicken granules1.1/2 tsp cornstarch + water to thickenVegetable of your choiceSalt, pepper and sugar to season the chicken and prawnsCalamansi, sliced (optional)Salt…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Lemon Muffins ~ 柠檬玛芬

What can be most satisfying on a Monday morning when there are warm muffins being served on the breakfast table?  They are quick and easy to whip up as only light mixing is required.  These muffins are full of lemony flavour and fragrance, a big boost for your Monday blues!





Lemon Muffins  ~   柠檬玛芬
Ingredients
250 gm plain flour150 gm caster sugar1 'L' egg1.1/2 Tbsp lemon zest3 tsp baking powdera pinch of salt3/4 cup milk1/3 cup oilMore lemon zest to sprinkleMethod Sift flour, baking powder, salt into a mixing bowl, mix in the sugar and lemon zest.  Whisk till well combined.In another bowl, whisk the egg, add in the milk, followed by the oil and whisk till well incorporated.Add the wet ingredients into the dry ingredients, mix till just to dampen the flour.  Do not overmix.  Batter should be lumpy.Using an icecream scoop, scoop the batter into a lined muffin pan, 2/3 full.Bake in a preheated oven @ 180 deg.C, for 20 to 25 mins. till golden brown.  Test with a skewer till it comes …