Winteringham Village Recipes
Christmas Apricot & Nut Cake

Delicious home-cooked recipes suggested by the villagers of Winteringham, Lincolnshire

Banner photograph by Ken Jacobs ©2007

 

Christmas Apricot & Nut Cake

Christine Hammond

Lentil Soup

 

750G mixed fruit
250g dried apricots (roughly chopped)
3 tablespoon Cointreau
250g butter
250g dark brown sugar
5 medium eggs (beaten)
250g plain f lour100g ground almonds
2 teaspoons mixed spice
50g pecan halves

Preheat oven to 150 degrees C  (gas mark2).

 

Grease and base line a 9" square tin.

Soak the mixed fruit & apricots in the Cointreau for 30 minutes.

Beat butter and sugar until pale & fluffy.  Whisk in eggs a little at a time (add some flour if mixture starts to separate).

Fold in the flour, almonds and mixed spice.  Stir into the mixed fruit mixture and pecans until coated.

Spoon into tin.   Bake for 5 hours (or until skewer comes out clean)  If cake is beginning to look too brown cover with foil.  

Leave to cool before removing from tin.
 

 

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