Iced Apricot Fruit Cake

This week's try at home recipe is for Iced Apricot Fruit Cake, and once you've tried this we have plenty more recipes on our Recipe of the Week page.

This recipe is taken from “'Will you marry me?' and other recipes". It’s a recipe book created by the volunteers who run the  North Lodge Park, Tea rooms in Cromer, Norfolk.

The tinned apricots keep the cake moist but their flavour is not pronounced.

Preheat oven to 150◦ (conventional oven). Grease and line an 8” round baking tin.


6 oz raisins

6 oz sultanas

4 oz glacé cherries, halved

 15oz tin apricots in juice, drained and chopped. (The juice is not used in this recipe.)

4 ½ oz caster sugar

 5 oz butter, softened / soft Stork margarine

7 oz self-raising flour

2 large eggs, beaten

2 tbsp milk

For top of cake

8 oz icing sugar, sieved

Enough water to make a glace icing 

9 whole glacé cherries to decorate


Put the apricots, cherries and dried fruit in a large bowl and stir together.

In another bowl, cream together the butter (or margarine) and sugar.

Add the eggs a little at a time, beating well after each addition.

Fold in the flour.

Add the milk and stir.

Finally, fold in all the fruit mixture and put into the prepared tin.

Bake for about 1 1/4 hours or until a skewer inserted into the centre of the cake comes out clean.

Cool the cake in the tin. 

Make the glacé icing by adding a teaspoon of warm water at a time to the icing sugar and mixing well until a smooth consistency is achieved. You want the icing to cover the top of the cake but it shouldn’t be too runny.

When the cake is completely cold, cover the top with the  icing and decorate with the glacé cherries.