Servings: 10-12

Directions:

Line a 2lb loaf tin with a piece of foil large enough to leave a 5" frill above the edge of the tin. Preheat the oven to 150°C/ Gas Mark 2

Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.

Sift the flour and baking powder together, fold into the creamed mixture alternately with the orange rind, juice and chopped apricots. Mix lightly using a metal spoon until smooth.

Put the mixture into the prepared tin and make a well in the centre of the mixture. Place the whole apricots on top and bake in the centre of a moderate oven, for 1 hour and 15 minutes.

Grasp the foil, removed the cake from the tin, allow to become quite cold, then wrap completely in the surplus foil. Store in a cool place for up to 7-10 days.

Ingredients:

• Piece of BacoFoil 18" x 24"
• 8 oz butter
• 8 oz caster sugar
• 4 eggs
• 10 oz plain flour
• 1 level teaspoon of baking powder
• Juice and grated rind of 1 orange
• 2 oz chopped dried apricots