Instructions

• Prepare 20cm round tin:
• 01 Using two layers of non stick baking paper, line the tin. The easiest way to do this is to tear off two equal sized pieces, lay over the top of the cake tin and gently push evenly into the centre of the tin.
• Make cake:
• 02 Tip mixed dried fruit into a saucepan. Add just enough cold water to cover all the fruit. Place on the heat and bring to the boil. Remove from the heat. Add all the butter and sugar, stir until melted. Leave now until cool before beating in the eggs. Mix well. Now add the sieved flour and baking powder and mix well to form a soft batter. Add the vanilla paste/essence. Beat until smooth.
• Assemble to bake:
• 03 Spoon the cake batter into the prepared cake tin, smooth the top. Place in the oven to cook.
• Bake:
• 04 Cook for approximately 1 hour and 30 mins until golden, firm to the touch and a skewer pulls through clean. Cover with the non stick paper lid if colouring too quickly. Remove from the oven and allow cooling in the tin.
• Make topper:
• 05 Using the sugar glaze already in the glacé cherries, place all the ingredients into a small bowl and mix all together. Set aside.
• Decorate:
• 06 Keep cake in its baking paper and place on a cake board. Trim paper to an acceptable height. Tip dried apricot and cherry topper attractively over the top, wrap with a festive ribbon and dress with an ornament.