Apricot and Orange Cake

Apricot and Orange Cake


  • Piece of Bacofoil 18″ x 24″
  • 8 oz butter
  • 8 oz caster sugar
  • 4 eggs
  • 10 oz plain flour
  • 1 level teaspoon of baking powder
  • Juice and grated rind of 1 orange
  • 2 oz chopped dried apricots


  1. Line a 2lb loaf tin with a piece of foil large enough to leave a 5″ frill above the edge of the tin. Preheat the oven to 150°C/ Gas Mark 2
  2. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
  3. Sift the flour and baking powder together, fold into the creamed mixture alternately with the orange rind, juice and chopped apricots. Mix lightly using a metal spoon until smooth.
  4. Put the mixture into the prepared tin and make a well in the centre of the mixture. Place the whole apricots on top and bake in the centre of a moderate oven, for 1 hour and 15 minutes.
  5. Grasp the foil, removed the cake from the tin, allow to become quite cold, then wrap completely in the surplus foil. Store in a cool place for up to 7-10 days.

Cook Time

1 hour 15 mins


10 - 12

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