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Ingredients

2 x 225g pkts dried apricots, chopped
2 x 200g pkts dried pears, chopped
2 x 200g pkts dried peaches, chopped
250ml (1 cup) brandy
200g butter, at room temperature
200g (1 cup, firmly packed) brown sugar
4 eggs, at room temperature
225g (1 1/2 cups) plain flour
115g (3/4 cup) self-raising flour
1 teaspoon ground cinnamon

Method

Step 1 Combine the apricot, pear, peach and brandy in a glass or ceramic bowl. Cover with plastic wrap. Set aside, stirring occasionally, for 6 hours or overnight to macerate.
Step 2 Preheat oven to 150°C. Line base and 2 long sides of a 6cm-deep, 12.5 x 24.5cm (base measurement) loaf pan with 2 layers of non-stick baking paper, allowing the sides to overhang.
Step 3 Use an electric beater to beat butter and sugar in a large bowl. Add eggs, 1 at a time, beating well after each addition. Fold in combined flour and cinnamon until just combined. Stir in the apricot mixture.
Step 4 Spoon into prepared pan. Use the back of a spoon to smooth the surface. Wrap 3 layers of newspaper around the outside of the pan and secure with kitchen string. Place on a baking tray. Bake for 1 1/2 hours. Set aside in the pan to cool completely.

Peach & pear fruitcake

How to make Peach & pear fruitcake

Ingredients

Method