• Prep Time 40 minutes
  • Cook Time 40 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 200g butter
  • 200g soft brown sugar
  • 4 eggs
  • 1 tsp vanilla essence
  • 100g self-raising flour
  • 200g flour
  • 1 tsp ground mixed spice
  • 175g sultanas
  • 250g black raisins
  • 50g mixed peel
  • 50g dried apricots - coarsely chopped
  • 50g crystalised ginger - coarsely chopped
  • 3 tbsp Cointreau
  • Topping:
  • Apricot gel
  • 5 pecan nuts or walnuts - toasted
  • Apricot gel glaze:
  • 225g apricot jam
  • 55ml water
  • 1 3/4 tsp lemon juice


  1. Grease a deep 20cm round cake tin and line the base and sides with a double layer of greaseproof paper.
  2. Sift the flours with the mixed spice. Cream butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition and adding a little flour if the mixture shows signs of curdling.
  3. Beat in the essence. Fold in the sifted flours in batches, alternating it with a tablespoon of cointreau each time.
  4. Mix fruits in a mixing bowl and add in one to two tablespoons flour. Stir fruits into the creamed mixture.
  5. Spoon the mixture into prepared cake tin and smooth the surface with a spatula.
  6. Knock tin lightly on a flat surface to break up any air bubbles.
  7. Bake in a preheated oven at 160 ºC for an hour, lower the temperature to 150 ºC and continue to bake for another hour or until a skewer inserted in the centre of the cake comes out clean and dry.
  8. Cool cake in the tin for 10 minutes before turning out onto a wire rack.
  9. To make topping: Brush apricot gel over cake. Arrange the pecan nuts in the centre of cake and brush with more gel to give the cake a beautiful sheen. Allow cake to dry before dusting with icing sugar.
  10. To make Apricot gel glaze: Put all the ingredients in a saucepan and stir well until it is thoroughly blended and mixture is smooth. Boil for 10 to 15 minutes then force the mixture through a fine wire sieve. Brush the warm glaze over the cake.
  11. You can keep the rest of the glaze in a covered container in the refrigerator. It will last for a fortnight.

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