Apricot, almond and cranberry cake recipe

39 ratings Rate
  • Serves 12
  • 15 mins to prepare and 1 hr 30 mins to cook, 10 mins to cool
  • 400 calories / serving
  • Freezable
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Apricot, almond and cranberry cake HERO

Make decorations first. Using a potato peeler pare off one long strip of orange rind, grate the rest for the cake. Cut the long strip of orange rind into 3 or 4 strips and wind up tightly. Set aside.

Brush grapes and bay leaves with a little egg white (taken from one of the eggs and use remainder of egg in the cake) and dust with a little caster sugar. Leave to dry.

Heat oven to Gas 3, 160°C, fan 140°C. Line and grease a 1kg (2lb) loaf tin.

Cream the butter and sugar until pale and fluffy. Gradually beat in the eggs adding a little flour if the mixture curdles. Stir in flour with cranberries, apricots, almonds and orange zest.

Spread into the tin, smooth top and bake for 1½ hours until golden, risen and firm to the touch. Allow to cool for 10 minutes before removing from tin.

To decorate baked cake put 2 tablespoons orange juice and 2 tablespoons of the sugar into a small pan and boil for 2 minutes until syrupy. Add remaining sugar, stir well then drizzle over the cake. Decorate with frosted grapes, bay leaves and curls of orange peel.

This cake will keep for a week in a cake tin.

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  • Ingredients

  • For the decorations

  • 1 orange
  • 100g (3½oz) caster sugar
  • 4-5 green grapes
  • 6 bay leaves
  • 2tbsp orange juice
  • For the cake

  • 175g (6oz) butter
  • 175g (6oz) caster sugar
  • 4 eggs
  • 300g (10oz) self-raising flour
  • 100g (3½oz) dried cranberries
  • 200g (7oz) ready-to-eat apricots, chopped
  • 50g (2oz) ground almonds
  • grated zest 1 orange
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  • Energy 1681kj 400kcal 20%
  • Fat 17g 24%
  • Saturates 8.3g 24%
  • Sugars 36g 40%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 54.9g Protein 6.1g Fibre 3.2g

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