| | Golden orange and apricot fruitcake
Golden orange and apricot fruitcake
Golden orange and apricot fruitcake 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. For fruit mixture, combine all ingredients in a bowl. Cover and stand at room temperature overnight.
  2. Preheat oven to 150C. Grease 4, 8 x 18cm loaf tins, then line bases with baking paper.
  3. Using an electric mixer, beat butter and sugar until just combined. Add eggs, 1 at a time, beating until just combined. Sift flours over cake mixture. Add fruit mixture and stir well to combine. Spoon batter among prepared tins. Smooth tops then bake for 1 hour 20 minutes. Stand cakes in tins for 10 minutes before turning out on to a wire rack to cool. Once cool, wrap in plastic wrap and store in an airtight container in the fridge for up to 1 month.
  4. To decorate, sprinkle gelatine over 1/3 cup water in a small heatproof cup. Place cup in a saucepan of simmering water and stir until dissolved. Top cakes with slices of glace fruit then brush with gelatine mixture. Stand for 30 minutes to set.
Time for preparing:
70 min.
4 loaf cakes


  • 250g unsalted butter, softened
  • 1 1/4 cups (275g) caster sugar
  • 5 eggs
  • 1 1/2 cups (225g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 2 teaspoons powdered gelatine
  • 500g assorted sliced glace fruit, to decorate
  • Fruit mixture
  • 300g sultanas
  • 250g dried Greek white figs, finely chopped*
  • 150g glace pear or quince, finely chopped
  • 150g glace apricots or peaches, finely chopped
  • 100g glace orange peel, finely chopped
  • 100g blanched almonds, halved
  • 200ml Grand Marnier or other orange-flavoured liqueur
  • Finely grated rind of 1 orange
  • 1 teaspoon vanilla extract