Apricot and brandy Christmas cake Archive
Delightful apricot and brandy Christmas cake, soaked overnight for rich flavor. Perfectly baked in 3½ hours. Vegetarian. By Mary Berry.
Ingredients
- 300g/9oz dried apricots, chopped
- 225g/8oz currants
- 255g/8oz sultanas
- 225g/8oz raisins
- 90ml/3½fl oz brandy
- 225g/8oz butter, at room temperature
- 225g/8oz light muscovado sugar
- 225g/8oz plain flour
- 4 large eggs
- 350g/12oz glace cherries, halved, rinsed and dried
- 2 oranges, grated zest only
- apricot jam for glaze
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