Apricot and prune cake
27/11/2012
You don’t have to use a ring tin, but it does make the cake look great.
Ingredients
| ¾ cup | Dried apricots, chopped |
| ¾ cup | Pitted prunes, chopped |
| 1 | Water, or cold tea for soaking |
| 170 g | Butter |
| ¾ cup | Sugar |
| 2 | Large eggs |
| 2 cups | Flour |
| ½ tsp | Salt |
| 2 tsp | Baking powder |
| ½ cup | Milk |
| ½ cups | Brown sugar |
| 1 tbsp | Ground cinnamon |
Directions
- Cover the chopped apricot and prunes with water or cold, strained tea. Leave for a few hours.
- Preheat the oven to 170 degC and grease a 25cm ring tin or a square 23cm cake tin.
- Cream the butter and the sugar until light and fluffy. Add the eggs, dried ingredients, milk and the drained fruit last.
- In a small bowl, mix the brown sugar, flour and cinnamon.
- Place one half of the batter in the greased tin then sprinkle half of the cinnamon mixture on top. Repeat the layers until both mixtures are used.
- Bake for 45 to 60 minutes or until a skewer inserted into the centre of the cake comes out clean.
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