Gwen's Apricot Ring Cake

This is a beautiful cake for a special occasion.
Ingredients: 185g butter, 75g castor sugar, 3 eggs, 150g flour, 500g dried apricots, 125g glace apricots (chopped), 250g currants, 250g pecans.

Method: Beat butter and sugar, add eggs one at a time, add dry ingredients and stir well.

Add fruit and pecans and stir until combined. Press into a greased and lined 20cm ring tin. Bake in a slow oven 150-160degC for 1.5 hours. Cool in tin.

Topping:
15-20 dried apricots, half cup apricot jam, 2 tbsp brandy.

Topping method: Soak apricots in warm water for 20 mins. Drain and dry on paper towel. Heat jam and brandy. Do not boil. Brush half jam over top of cake, arrange apricots over top and brush remaining jam over fruit. Enjoy!

Price: $0.00