Try this versatile cake recipe! It works so well with any dried fruit and any type of chocolate so you can easily ‘design your own cake’ (which makes it suitable for everyone).

I particularly like this version using dried apricots, cherries and milk chocolate chips, but my other favourite is dried pineapple, mixed coloured glacé cherries and white chocolate.

What will you make?

110g butter at room temperature

110g caster sugar

150g self – raising flour

2 eggs

2tbs ilk

75g dried apricots, chopped

50g red glace cherries, chopped

50g milk chocolate chips

Method

Preheat the oven 180c, gas 4, 350f

Grease a 17.5cms round or square cake tin and line with baking parchment.

In a large bowl, cream the butter and sugar using an electric hand mixer until light and fluffy.

Add the eggs one at a time, mix well. Add the flour and milk and mix until smooth.

Carefully add the dried fruit and half the chocolate chips, spoon into the tin and smooth the top, then sprinkle over the other half of the chocolate chips and bake at the bottom of the oven for 20 – 25 minutes until well risen and firm to the touch.

Cool on a wire rack and cut into slices.