Ingredients

Steps

• Soak the chopped apricots and dried fruit in brandy overnight until the liquid is absorbed.
• Grease and line a 20cm round cake tin with a double layer of parchment paper.
• Pre-heat the oven to 140°C.
• Cream the butter and sugar in a large bowl, then mix in the remaining ingredients and soaked fruit.
• Spoon the mixture into the tin, spread evenly, and cover loosely with greaseproof paper.
• Bake for 3.5 hours until golden and a skewer comes out clean.
• Allow the cake to cool in the tin before turning it out.