HomeResults for the Show 2016 Show.
511 Cranberry and Apricot Fruit Cake Results
| Prize | Cat. No | Cat. Name | Details |
|
1st |
1165 | Churchill, Mrs Hazel | |
|
2nd |
1161 | Wraight, Miss Jane | |
|
3rd |
1167 | Winters, Miss Diana |
|
Ingredients 1 x 227g tin of pineapple in natural juice 75g ground almonds 350g ready to eat dried apricots 350g sultanas 100g whole blanched almonds Finely grated rind of 2 lemons 350g dried cranberries 250g self-raising flour 250g caster sugar 250g soft baking margarine 5 eggs 50g whole blanched almonds (to decorate) Method Line and grease a 23cm / 9in deep round cake tin. Preheat oven to 150°C / Gas Mark 2. Drain the pineapple discarding the juice. Coarsely chop and completely drain on kitchen paper. Snip the apricots into pieces and coarsely chop the almonds. Combine all the fruit, nuts (chopped and ground) and lemon rind into a bowl and mix together well. Put the remaining ingredients into a bowl and beat together for one minute until smooth. Fold in the fruit and nuts, then spoon into the prepared tin. Level the top with the back of a spoon and decorate the top with the almonds. Bake for approx. 2½ hours or until the cake is nicely browned. Leave to cool in the tin for about 30 minutes. |