• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 8 People
  • Difficulty Easy
Favorite

This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 200g butter
  • 175g castor sugar
  • ½ tsp vanilla essence
  • 4 eggs
  • Sift:
  • 150g self-raising flour
  • 75g plain flour
  • 25g ground almonds
  • 70g dried figs, coarsely chopped
  • 75g dried apricots, coarsely chopped
  • 25g glaced red cherries, coarsely chopped
  • 25g raisins
  • 125ml fresh UHT milk

Instructions

  1. Preheat oven to 170°C and grease and lightly flour a kugelhop tin.
  2. Beat butter, sugar and vanilla essence with an electric mixer until light and fluffy. Add eggs one at a time, beating until just combined between additions. Should mixture curdle at this stage, sprinkle in a tablespoon of flour mixture.
  3. Combine sifted flour with ground almonds in a bowl. Add the red cherries, apricots, figs and raisins; mix well.
  4. Spoon in the flour and fruit into the butter mixture, alternating it with the milk and ending with the flour mixture.
  5. Spread butter on prepared tin and bake in preheated oven for about 50 to 55 minutes. Stand cake for five to 10 minutes, then turn out onto a wire rack to cool.
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