Light Christmas Cake

Grease a 230mm deep round cake tin and line the base and sides with a double layer of greased greaseproof paper.

Cut each cherry into quarters rinse and drain well.

Drain and roughly chop the pineapple then dry both the cherries and pineapple very thoroughly on absorbent kitchen paper.

Snip the apricots into pieces.

Blanch the whole almonds in boiling water then skin and roughly chop.

Place the prepared fruit and nuts in a large washing up or mixing bowl with the grated lemon rind and sultanas and gently mix.

Add the remaining ingredients and beat well for I minute until smooth.

Turn the mixture into the prepared cake tin.

Level the surface and decorate the top with blanched whole almonds and halved glace cherries.

Bake the cake until a skewer comes out clean when inserted into the cake.

You can glaze the cake if liked.

Mix the sieved icing sugar with enough water to give a thin icing and drizzle over the top of the cake.

It is very very important to drain and dry the fruit well. If they are at all wet the cake may become mouldy.

Makes 1 cake