Oat and Apricot Fruit Cake Recipe

175 g/6 oz butter or margarine, softened
50g/2 oz soft brown sugar

30 ml/2 tbsp clear honey
3 eggs, beaten
175 g/6 oz wholemeal (wholewheat) flour
50g/2 oz/1 cup oat flour
10 ml/2 tsp baking powder
250 g/9 oz dried mixed fruit (fruit cake mix)
50g/2 oz ready-to-eat dried apricots, chopped
Grated rind and juice of 1 lemon

Method:

Cream the butter or margarine and sugar with the honey until light and fluffy. Gradually beat in the eggs alternately with the flours and baking powder. Stir in the dried fruit and lemon juice and rind. Spoon into a greased and lined 20 cm/8 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/ gas mark 4 for 1 hour. Reduce the oven temperature to 160°C/325°F/gas mark 3 and bake for a further 30 minutes until a skewer inserted in the centre comes out clean. Cover the top with baking parchment if the cake begins to brown too quickly.