Fruit cake with apricot butter cream icing

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TRH Fruit cake with apricot butter cream icing

Fruit cake
3 1/2 cups fruit cake mix
1 cup brown sugar
1/2 cup chopped dates
1/2 butter
I cup apricot juice
1 teaspoon bicarb
1/2 cup brandy
1/2 cup chopped glazed cherries
1 cup chopped pecan nuts
2 eggs, beaten
2 cups flour
1Tbl spoon cocoa
1 teaspoon Baking powder
1 teaspoon mixed spice
1/2 teaspoon salt

METHOD
1. Place fruit, sugar, dates, butter and juice in a saucepan and boil for 20 minutes
2. Add bicarb and allow to cool
3. Mix brandy, cherries and nuts into cooled fruit mixture. Stir in eggs
4. Sift dry ingredients and mix into fruit mixture
5. Turn mixture into a deep lined 20 cm (8 inch) round tin and bake at 160 degrees for +- 2 hrs, or until baked
6. Allow to cool in tin

Apricot icing
For the icing
150g butter, softened
150g apricot jam
275g icing sugar, sifted

METHOD
Sifted the icing sugar, added butter and jam.
I used an electric hand beater to beat icing, until I reached a smooth consistenc

Source: I got the fruit cake recipe from blue ribbon and the icing is from this group|
Prepared, tried and tested by: Thilleshni Govender

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