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Golden fruit cake
Apricots, sultanas and chopped almonds are used in this cake.
What you need
- 175 g ready-to-eat dried apricots, finely chopped
- 175 g sultanas, look for golden sultanas
- 50 g flaked almonds
- 75 g mixed candied chopped peel
- 175 g butter
- 175 g soft light brown sugar
- 3 eggs
- 100 g plain flour
- 100 g self-raising flour
- 50 g ground almonds
- 6 tsp dry sherry
- for the topping
- 25 g flaked almonds
Method
Preheat oven to 160°C.
Mix together the apricots, sultanas, almonds and peel. Cream the butter or margarine and sugar together until pale and fluffy. Whisk the eggs and gradually add to the creamed mixture, saving a little egg white in one or two of the egg shells. Add a little of the flour to the mixture if the mixture shows signs of curdling.
Sift the flour and baking powder together. Stir into the ground almonds. Add to the creamed mixture with the fruit, followed by the sherry or milk. Blend well but don't over-beat any cake mixture where a large amount of fruit is being used.
Spoon the mixture into a lightly greased and lined 900 g loaf tin. Top with the remaining almonds. Brush with the reserved egg white. So they have a pleasant shine when cooked.
Bake in the oven for 1 3/1 days. Check after 1 1/2 hours and lower the heat to 150°C if the cake is becoming a little too brown but not yet cooked.
Leave to cool for 15 min in the tin. Then turn out and leaving to cool completely on a cooling rack.
Serve in slices.
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Preparation 20 minutes Cook 1 ¾ hours Total 2 hours, 5 minutes -
Energy 583 kcal/serving Fat 16.1 g/serving Carbohydrates 615.97 g/serving Glycaemic Index 56 Glycaemic Load 43.62 
Serving suggestion
Cook's tip
Decorate with chopped dried apricots and almond slivers after cake has cooled.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 2443 | 1367 | 10475 | 8350 |
| Energy (kcal) | 583 | 326 | 2500 | 2000 |
| Protein (g) | 10.3 | 5.77 | ||
| Carbohydrate (g) | 77.0 | 43.1 | 345 | 275 |
| Fat (g) | 28.8 | 16.1 | 95 | 70 |
| Fat (saturated) (g) | 12.3 | 6.90 | ||
| Fibre (g) | 6.36 | 3.56 | ||
| Sodium (mg) | 379 | 212 | ||
| Salt (equivalent) (g) | 0.95 | 0.53 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 359 | 200 | 800 |
| Vitamin B-12 (µg) | 0.19 | 0.11 | 1 |
| Vitamin B-6 (mg) | 0.17 | 0.09 | 2 |
| Vitamin C (mg) | 14.0 | 7.83 | 60 |
| Vitamin D (µg) | 27.8 | 15.5 | 266 |
| Vitamin E (mg) | 5.51 | 3.08 | 10 |
| Zinc (mg) | 1.19 | 0.67 | 15 |
| Calcium (mg) | 179 | 100 | 800 |
| Folate (mcg) | 58.2 | 32.6 | 200 |
| Iron (mg) | 4.07 | 2.28 | 14 |
| Magnesium (mg) | 81.8 | 45.8 | 300 |
| Niacin (mg) | 3.07 | 1.72 | 18 |
| Pantothenic acid (mg) | 0.64 | 0.36 | 6 |
| Riboflavin (mg) | 0.37 | 0.20 | 1.6 |
| Phosphorous (mg) | 260 | 145 | 800 |
| Thiamin (mg) | 0.28 | 0.16 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Corn-free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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