Apricot Cake

Pre-heat oven to: 170°C/325°F/Gas 3
Time in oven: 1 – 1.5 hours
Serves: 4-6


4 oz/110g soft margarine
4 oz/110g caster sugar
2 eggs, beaten
¼ tsp vanilla essence
8 oz/225g S. R. flour, sieved
14 oz/400g can apricot halves, drained and chopped
8 oz/225g sultanas


1. Cream margarine and sugar. Beat in eggs and vanilla.
2. Fold in flour, apricots and sultanas.
3. Spoon into a greased and lined 7″/18cm round cake tin. Level top and bake.
4. When ready, cake should spring back when gently pressed in the middle.
5. Turn out on to cooling tray.

Jessie Mary Morrison, North Uist, Grimsay and Berneray