Eggless Cakes

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Eggless Cakes

Rich Dried Fruit Cakes

Boiled Apricot Fruit Cake

Preheat the oven to 160C/325F/gas mark 3

Use a deep 20cm/8 inch square cake tin.

Line and grease the cake tin. Combine the fruit, butter, sugar and water in saucepan. Stir constantly over the heat until the sugar is dissolved. Bring to the boil, reduce the heat, cover and simmer for 10 minutes. Remove from the heat. Stir in the apple juice and jam, cover, cool to room temperature. Stir the double cream, then the sifted flour into the fruit mixture. Mix well. Spread into the prepared tin. Bake for about 2 1/2 hours. Cover with foil, cool in the tin.