Apricot Cranberry and Pecan Fruit Cake

 

Ingredients

• 150 g (5oz) dried apricots chopped

• 75 g (3oz) dried cranberries
• 150 ml (¼pt) freshly squeezed orange juice
• 100 g (3½oz) golden caster sugar
• 75 g (3oz) muscovado sugar
• 175 g (6oz) softened butter 
• 3 large eggs
• 225 g (8oz) plain flour
• 1½ tsp baking powder
• 50 g (2oz) chopped pecans 
• ¼ tsp ground cardamom seeds or
• ½ tsp ground cinnamon

To decorate

• 6 tbsp clear honey
• 50 g (2oz) dried apricots
• 25 g (1oz) dried cranberries
• 25 g (1oz) pecan nuts

Instructions

• Place 150g (5oz) chopped dried apricots, 75g (3oz) dried cranberries and 150ml (¼ pt)freshly squeezed orange juice and heat gently until the orange juice just comes to the boil. Remove from the heat and allow to cool.
• Grease and line the base of a 20cm (8in) deep round cake tin with baking parchment. Preheat the oven to 180℃ (160℃ fan)/400°F/gas mark 4.
• Place 100g (3½ oz) caster sugar, 75g (3oz) light muscovado sugar in a mixing bowl with 175g (6oz) butter and beat until pale and fluffy.
• Add the eggs one at a time, beating well. Add 1 tbsp of the 225g (8oz) plain flour with the last egg to help prevent curdling.
• Add the cooled fruit, and pecan nuts to the bowl. Sift in the remaining flour and 1½ tsp baking powder. Then add ¼ tsp ground cardamon seeds or ½ tsp ground cinnamon. Carefully fold the ingredients together until well mixed.
• Pour into the prepared baking tin and bake in the centre of the oven for 50 minutes – 1 hour until risen golden and a skewer inserted into the centre comes out clean.
• Allow to cool in the tin for 15 minutes then transfer to a wire rack to cool completely.

To decorate

• Heat the honey in a small saucepan and stir in the dried apricots, cranberries and pecan nuts. Stir until well coated bring the honey to the boil, then allow to cool slightly before spooning around the edge of the cake. Allow to set before serving. Take care the honey will be extremely hot to begin with don't be tempted to taste it until fully cold.

Notes

I've used a mixture of caster sugar and light muscovado to add a little extra flavour to the cake but you can use all caster sugar if you prefer.

Ideally, allow the soaked fruit to cool completely before adding to the cake mix. If time is short and you need to add it while still warm.

Take extra care when spooning the honey glazed fruit on the cake. You need to do this before it is fully cooled but the honey will be extremely hot to begin with and could give a nasty burn if you get it on your skin.

Store

In an airtight container for up to 1 week. Freeze: undecorated for up to 3 months.
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