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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 68 |
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This fruit loaf is quite more-ish it is a good tea time cake. Can be eaten with or with out butter Ingredients:
3oz glace cherries |
3 size 2 eggs |
6oz self raising flour |
4oz soft margarine |
4oz light muscovado sugar |
4oz ready to eat dried apricots (chopped) |
5oz sultanas |
for the icing |
4oz icing sugar (sifted) |
1 tablespoon apricot jam |
1tablespoon water (you may not need this) |
2 ready to eat dried apricots (chopped) |
Directions:
1. Preheat oven 160c (gas 3)
2. lightly grease and base line a 2lb loaf tin with greased greaseproof paper.
3. First prepare the cherries, quarter, wash and thoroughly dry on kitchen paper.
4. Break eggs into a large bowl and also place the remaining ingredients including the cherries into the bowl beat well until mixture is smooth.
5. Turn into the prepared tin and level the top.
6. Bake in the preheated oven for about 1 hour 10 minutes or until firm to touch.
7. Allow the cake to cool in the tin for about 10 minutes and then turn out and leave to cool on a wire rack.
8. For the icing
9. Measure sifted icing sugar into bowl.
10. Heat jam and water together until the jam melts and then pour onto the icing sugar.
11. Mix to a smooth spreading consistency, then spoon over the top of the cake.
12. Decorate the cake by sprinkling the chopped apricots down the centre of the cake. Bon Apetite!
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