Apricot, Sultana & Brandy Cake

This cake may look like a “Plain Jane”, but believe me what it doesn’t quite deliver in looks it fully outshines in taste. The honey seeps through with voluptuous juicy fruits, prior bathed in brandy and orange juice. As for the Brandy, it’s not a direct taste here but more of enrichment to combine flavours. I would even go as far as saying this cake could be served for dessert with preserved apricots in brandy and a small quenelle of clotted cream. I inverted the cake on the serving plate to show the fruits to their advantage.

Here is my recipe.

Apricot, Sultana & Brandy Cake

Serves 8 - 10

Ingredients
110ml (4 fl oz) brandy
110ml (4 fl oz) orange juice
225g (8 oz) Ready-to-eat dried apricots, chopped
110g (4 oz) sultanas
175g (6 oz) soft butter
3 tablespoons clear-runny honey
4 eggs, separated
175g (6 oz) self-raising flour
2 teaspoons baking powder

Method

Preheat oven to 180°C/fan oven 160°C/350°F/Gas mark 4.

You will need a 20cm (8 in) springfrom cake tin, greased and base lined with baking paper.

I like to start this recipe the night before by adding the brandy, orange juice, apricots, sultanas into a saucepan and bring to the boil giving a little stir, to stop them sticking to the bottom of the pan. Cover with cling film and leave. Of course you can do this on the day but make sure all ingredients are cold before using.

Whisk the egg whites into another bowl ready for later.

In a bowl add the butter and honey and beat together until combined . Add one egg yolk at a time and beat in well. Sieve the flour and baking powder together and fold into the mixture. Fold in the cold fruit mixture from the saucepan and then gently fold in the whisked egg whites until all combined.

Spoon into the prepared cake tin and place into the preheated oven on a middle shelf. Cook for about 1 hour, the cake will feel firm to touch and a golden brown when cooked or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes before turning out. To serve, turn the cake up side down to show the fruits peeking through the golden sponge.

Note: If the top is becoming to brown in the oven, cover with a circle of baking paper to help prevent the top from burning.