- 2 level tsp baking powder
- 250g self-raising flour
- 150g sultanas
- 1 level tsp mixed spice
- 150g dried apricots, cut into small pieces
- 175g butter, softened
- 150g caster sugar
- Grated zest of 1 orange
- 3 large free-range eggs
- 75g thick-cut orange marmalade, plus 3 level tbsp for glazing
Pre-heat the oven to 180C/160C Fan/Gas 4. Line a 33 x 23cm shallow tin with baking paper. Sift the flour, baking paper and mixed spice into a large bowl. Stir in the sultanas and apricots.
Add the butter, sugar, orange zest, eggs and 75g marmalade. Beat together until evenly mixed.
Put the mixture in the tin and level the top. Bake for 45-50 minutes or until the middle of the cake springs back when lightly pressed.
Heat 3 level tbsp marmalade in a small pan until melted and brush on top of the hot cake. Cool on a wire rack.