Photo: David Holifield
Apricot & almond fruitcake
14 ingredients
30 min
Serves 12
openrecipes
This bake is lighter than the traditional rich fruitcake and is a blank canvas to ice and decorate as you wish
Estimated Nutrition (whole recipe, rough)
819
Calories
22g
Protein
19g
Fat
132g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 140g golden sultanas
- 4 tbsp sherry
- 250g pack butter , softened, plus extra for greasing
- 250g light soft brown sugar
- 1 tsp vanilla extract
- 3 large eggs , beaten
- 200g plain flour
- 1 tsp baking powder
- 100g ground almonds
- 50g toasted flaked almonds
- 140g dried apricots , chopped
- 140g mixed peel
- zest and juice 1 lemon
- zest and juice 1 orange
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes