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175 gm - butter or margarine, softened
175 gm - clear honey
grated rind of 1 lemon
3 eggs, lightly beaten
225 gm or 2 cups - whole meal flour
10 ml or 2 tsp - baking powder
5 ml or 1 tsp - ground mixed (apple-pie) spice
100 gm - raisins
100 gm - sultanas (golden raisins)
100 gm - currants
50 gm - ready-to-eat dried apricots, chopped
50 gm - chopped mixed (candied) peel
25 gm - ground almonds
How to Make Honey fruitcake
Cream the butter or margarine, honey and lemon rind until light and fluffy.
Gradually add the eggs, then fold in the flour, baking powder and mixed spice.
Stir in the fruit and ground almonds.
Spoon into a greased and lined 20 cm/8 inch cake pan and make a slight hollow in the centre.
Arrange the almonds around the top edge of the cake.
Bake in a preheated oven at 160 degrees C for 2 to 2.5 hours until a skewer inserted in the centre comes out clean.
Cover the top of the cake with greaseproof paper towards the end of the cooking time, if it is over-browning.
Leave to cool in the pan for 10 minutes before turning out on to a wire rack to finish cooling.
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