We have a little Tessuti Easter tradition that happens every year - baking our beautifully moist Apricot Fruit Cake!
It keeps well for several days, so is the perfect treat to share around this long weekend. So go on, take the time, get some flour on your nose, and enjoy our Tessuti tried-and-tested super simple recipe below…
Apricot Fruit Cake
1 packet dried apricots
2 cups sultanas
1 medium can crushed pineapple
1/2 cup orange juice concentrate
Mix together and stand overnight. Boil for 5 mins and leave to cool.
Cream 8oz butter, 1 cup sugar, and 1 Tbsp golden syrup.
Beat in 3 eggs, one at a time.
Mix in 2 cups sifted flour and 1 tsp baking powder.
Add fruit to mixture and bake at 150C for approx 1-1 1/4 hours