Apricot Almond Fruit Cake

• golden raisins↗140 г g
• sherry↗4 ст. л. tbsp
• butter↗250 г g

  soft, plus extra for greasing

• soft light brown sugar↗250 г g
• vanilla extract↗1 ч. л. tsp
• large eggs↗3

  beaten

• plain flour↗200 г g
• baking powder↗1 ч. л. tsp
• ground almond↗100 г g
• toasted almond slices↗50 г g
• dried apricot↗140 г g

  chopped

• mixed zest140 г g
• zest and juice of 1 lemon
• zest and juice of 1 orange

Step-by-step instructions

1. 1

   Mix the raisins and sherry, leave them in the liquid for 1 hour so the dried fruit absorbs well.

2. 2

   Preheat the oven to 160 °C (or 140 °C with convection, gas 3). Grease a deep 23 cm round pan and line the bottom and sides with a double layer of parchment paper that rises about 2.5 cm above the edges. In a large bowl beat the soft butter, sugar and vanilla extract until light and fluffy. Add the eggs one at a time, beating after each.

3. 3

   Stir in the flour, baking powder and ground almond, then add the toasted almond slices. After that fold in the soaked raisins together with the remaining sherry, the chopped dried apricots, the mixed zest, and the zest and juice of the lemon and orange. Transfer the batter to the prepared pan and smooth the surface.

4. 4

   Bake on the middle rack for 1 hour 25 minutes. Check doneness by inserting a skewer into the centre – if it comes out with sticky batter, bake another 10 minutes and check again. Cool the cake in the pan. After fully cooling, wrap it in parchment and foil – it will keep for a month.