Cranberry and Apricot Cake

 

 

300 g plain flour, sifted

1 teaspoon baking powder

200 g butter

200 g caster sugar

1 teaspoon vanilla essence

4 medium eggs, lightly beaten

100 ml fresh or UHT milk

80 g chopped dried apricots

100 g dried cranberries

60 g mixed peel

 

 

1 Grease and line a large loaf tin with non-stick paper.

2 Preheat oven to 180 degree Celsius.

3 Sift flour and baking powder together.

4 Cream butter, sugar and essence until pale in colour.

5 Add eggs a little at a time, beating it in. If it curdles, add 1 tablespoon of the sifted flour.

6 Fold in sifted flour and gradually add milk.

7 Fold in the chopped dried fruit.

8 Turn out mixture into prepared tin and bake in preheated oven for 40 minutes or until cake is cooked through (test with a wooden skewer).

9 Leave cake to cool slightly in the tin before removing it and placing on a wire rack to cool.