Ingredients
- 180 g (6 oz/3/4 cup) glacé apricots
- 185 g (6 1/2 oz) unsalted butter
- 35 g (1 1/4 oz/ 1/3 cup) pecans, finely chopped
- 140 g (5 oz/3/4 cup) light brown sugar
- 90 g (3 1/4 oz/1/4 cup) golden syrup or dark corn syrup
- 185 g (6 1/2 oz/1 1/2 cups) self-raising flour
- 3 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- custard, to serve (optional)
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Grease and flour the base of a deep, 20 cm (8 inch) round cake tin, shaking out the excess flour. Arrange the apricots around the bottom of the tin, cut side up.
2. Melt the butter in a small saucepan over low heat. Transfer 1 tablespoon of the melted butter to a small bowl. Add the pecans and 45 g (1 1/2 oz/1/4 cup) of the sugar and mix well. Sprinkle the mixture over the apricots.
3. Add the golden syrup and 125 ml (4 fl oz/ 1/2 cup) water to the remaining melted butter and stir together over medium heat.
4. Sift the flour and spices into a bowl, then stir in the remaining sugar. Pour in the golden syrup mixture and mix well. Spoon the mixture over the apricots and smooth the surface.
5. Bake for 35-40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave the cake in the tin for 15 minutes before turning it out of the tin and setting it on a wire rack to cool. Serve with custard, if desired.
