Apricot Fruit cake

[Copper]

7oz self raising flour
pinch of salt
4oz glace cherries
15 oz can apricots
5oz dairy free margarine
4 and a half oz caster sugar
2 large eggs beaten
2tbsp milk (soya, rice etc)
4oz sultanas
4oz raisins
4oz currants

Cooking time: 2 hours
Oven: 160C, 325F, Gas mark 3, 150C fan assisted oven
Either use an 8inch round cake tin or a 3lb loaf tin

Grease and line tin with greased greaseproof paper or line with baking parchment.

Sieve flour and salt together. Halve cherries, roll three quarters of them in flour and keep remainder for topping. Drain apricots and chop finely.

Cream butter and sugar together until light and creamy. Beat in eggs, adding a tablespoon of flour with last amount of egg. Fold in flour, milk and all fruit except cherries for topping.

Turn into prepared tin and arrange cherries on top. Bake in warm oven for 2 hours or until cooked. Leave to cool in tin.

To freeze:
Remove paper and wrap in double thickness of foil and then seal in a freezer bag.

To serve:
Unwrap and thaw at room temperature for about 6 hours.

Note
This cake is very moist - it must be kept wrapped in foil in a fridge.

[cnc]

Thanks, have printed this off, will let you know how I get on with it. Am going on a mass baking session before I go to uni so I might not starve for at least the first week!!