Serves - 25

Ingredients

  • 500g unsalted butter, chopped and softened
  • 250g caster sugar
  • 2 tsp vanilla extract
  • 6 eggs (room temperature)
  • 5 cups plain flour, sifted
  • 4 tsp baking powder
  • 2 tsp cinnamon
  • 1-1/2 cup milk
  • 3kg SPC halved apricots, drained
  • 500g frozen blackberries
  • Icing sugar, to dust

Recipe Method

Impress your family and friends with this homely apricot and blackberry cake.

  1. Preheat oven to 180°c.
  2. Beat in an electric mixer butter, sugar and vanilla until light and creamy.
  3. Add eggs one at a time beating well after each addition.
  4. Sift the flour, baking powder and cinnamon over the butter mixture.
  5. Add the milk and beat until combined.
  6. Pour the mixture into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper; smooth the top with a palette knife.
  7. Arrange the SPC halved apricots and blackberries over the top of the batter.
  8. Bake for 30 minutes or until cooked when tested with a skewer.
  9. Dust with icing sugar to serve.