Honey Fruit Cake

225g (8oz) Plain Flour
170g (6oz) Butter,
170g (6oz) Clear Honey
115g (4oz) Raisins
115g (4oz) Sultanas
115g (4oz) Dried Dates
50g (2oz) Dried Apricots
25g (1oz) Ground Almonds
3 Eggs lightly beaten and grated rind of one lemon
1 Lemon, grated rind only
2 tsp Baking Powder
1 tsp Mixed Spice

Pre-heat oven to 170°C: 325°F: Gas 3.
Chop the (ready to eat) dried apricots and dates.
Cream the softened butter, honey and lemon rind together until light and fluffy.
Gradually add the beaten eggs.
Fold in the sifted flour, baking powder and mixed spice.
Add the dried fruits and almonds, stirring thoroughly.
Spoon into greased and lined 20cm (8inch) deep round tin.
Bake for 2 hours or until skewer comes out clean.
Allow to cool in tin for 10 minutes, then cool completely on to a wire rack.

Baking Recipes

Honey Fruit Cake