What’s Cooking? … Lime-Iced Apricot Fruit Cake

Lime-Iced Apricot Fruit Cake.

This is a fast and easy fruit cake.  Even when you are short of time, in a hurry or feeling tired, this cake is pretty effortless with a great result and very little washing up.

3/4 cup chopped Australian dried apricots
3/4 cup organic sultanas
3/4 cup sugar
3/4 cup boiling water
1/4 cup sherry
60 g butter
1 teaspoon bicarbonate soda
2 cups S.R. flour
1 egg

Pre-heat oven to 180 degrees Celsius.  Line a 20 cm round cake tin with baking paper.  In a large microwave proof bowl  put the apricots, sultanas, sugar, water, sherry and butter.  Microwave on high for 2 minutes.  Remove from microwave, mix well with a spatula.  Add the bicarbonate.  Stir a couple of times then add the flour, mix in the egg  and quickly incorporate.  Turn into the cake tin.  Bake for about 40 minutes or until cake is golden and shrinking back slightly from the edge of the tin.

Ice with 45 g melted butter, a teaspoon of water, 1 cup of icing sugar and zest of one lime.  Mix together quickly until smooth then spread evenly onto the cake.


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