The first time I baked this cake, I was this close to binning it. The fruit sank like a stone, and the middle? Gloopy. Not my proudest moment. I nearly blamed the recipe (sorry, Mary), but truthfully—I rushed. I didn’t drain the apricots properly or prep the dried fruit like I should’ve.
But the second time? I slowed down. Dried those apricots like I meant it. Dusted the dried fruit with flour like I was prepping a tray for scones. And the result? Golden, tender, and studded with fruit in every bite. Now it’s one of those modest bakes I turn to when I want something comforting, nostalgic, and quietly impressive.
So, if your fruit keeps sinking or your cake ends up damp—here’s how I fixed it.
What Makes This Cake Different
I’ve baked plenty of fruit cakes, but this one stands out. Here’s why:
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Canned apricots add a soft, jammy richness that pairs beautifully with the chewy dried fruit—far more interesting than an all-dried-fruit loaf.
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Almond extract—just a hint—brings a marzipan warmth that makes people stop mid-chew and ask, “What is that?”
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Light muscovado sugar gives depth and a mellow toffee note. Regular brown sugar works, but it doesn’t quite hit the same cozy mark.
INGREDIENTS + WHY THEY MATTER
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Chilled margarine – Keeps the crumb light. Don’t let it soften too much or the texture goes greasy.
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Light muscovado sugar – Warmth and softness. Swapping it for granulated sugar flattens the flavour.
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Eggs (large) – Help the structure. Medium ones threw off the ratio when I tried.
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Almond extract – A little goes a long way. Skip it and you’ll notice the cake feels one-note.
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Self-raising flour + baking powder – That extra bit of lift helps balance the heavy fruit load.
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Canned apricot halves – Must be very well drained and chopped. Any extra moisture, and the middle won’t set.
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Mixed dried fruit – I use sultanas, raisins, and chopped dates. Toss in flour before folding in—they’ll stay suspended.
Making It Your Own (Safely)
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Egg-Free? I tried aquafaba (3 tbsp per egg). It held together, but the cake was gummy. Not my favourite.
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Gluten-Free? Worked well with Doves Farm GF flour. Just add ¼ tsp xanthan gum if yours doesn’t include it.
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No Almond Extract? Try a little vanilla and a pinch of nutmeg. It won’t be the same, but it’ll still be warm and cozy.
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Want to Swap Fruit? I tested with canned peaches. Decent, but softer and sweeter. Drain very thoroughly.
Mistakes I’ve Made (So You Don’t Have To)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Fruit sank | Didn’t coat in flour | Lightly toss dried fruit in flour first |
| Soggy middle | Apricots too wet | Drain and pat dry thoroughly |
| Greasy, dense texture | Margarine was too soft | Use cold, straight from the fridge |
| Pale, underbaked top | Oven too cool / shelf too low | Bake middle rack, check at 90 minutes |
How to Make It – Step-by-Step
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Preheat your oven to 160°C (320°F) or 135°C (275°F fan). Line a 7-inch round tin with baking paper.
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Mix the batter: In a large bowl, add margarine, sugar, eggs, almond extract, flour, and baking powder. Beat until smooth with a mixer.
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Prep the fruit: Drain apricots well. Pat dry and chop. Toss your dried fruit in a tablespoon of flour.
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Fold it in: Gently stir the apricots and dried fruit into the batter.
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Bake: Spoon the mix into your prepared tin. Level it off and bake for about 1 hour 30 minutes. The top should be golden and a skewer should come out clean.
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Cool: Let it sit in the tin for 10 minutes, then turn out onto a wire rack. Cool completely before slicing—if you can wait that long
Tips from My Kitchen
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Line the tin well – I always line both the base and sides with baking paper. It makes turning the cake out much easier (and neater).
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Scatter extra apricots on top – Just a few chopped bits before baking. It adds a lovely rustic look and helps you gauge when it’s done.
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Oven-watchers, beware – If your oven runs hot, start checking around the 1 hour 20 mark. I’ve nearly overbaked mine before!
Storage & Serving Suggestions
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Stays fresh: Keeps for 4–5 days at room temperature if tightly wrapped, or up to a week in the fridge.
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Freezer-friendly: Wrap well in clingfilm and foil. Defrost overnight at room temp for best texture.
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How to serve: Lovely with a dollop of Greek yogurt and a drizzle of honey. Or warm it up and pour over custard—comfort food at its finest.
Frequently Asked Questions
Q: Can I use fresh apricots instead of canned?
A: Yes, but make sure they’re very ripe and poach them first. Canned apricots are more consistent for moisture and texture.
Q: My dried fruit always sinks—how can I fix it?
A: Toss the dried fruit in a spoonful of flour before mixing it in. And go easy on the batter—just mix until it comes together.
Q: Is margarine really better than butter for this?
A: For this cake, yes. Butter tends to make it denser and drier. Cold margarine keeps the crumb soft and light.
Q: Can I bake this in a loaf tin?
A: Absolutely. Just scale the fruit back a little and start checking for doneness at 1 hour 15 minutes.
Q: Why use almond extract in a fruit cake?
A: It adds a gentle marzipan note that gives the cake a Bakewell twist. Subtle, but totally worth it.
