Apricot And Almond Cake

• None None CAKE
• 1 1/4 cups butter
• 1 1/3 cups granulated sugar
• 5 None eggs
• 2 cups self-rising flour
• 1 1/2 tsp baking powder
• 3.5 oz dried apricots, roughly chopped
• None None FROSTING
• 7 oz full-fat cream cheese
• 1/3 cup powdered sugar
• 2 tbsp sliced almonds, lightly toasted
• 8 oz raspberries
• None None powdered sugar, to dust

1. Preheat oven to 325u0b0F. Grease a 9 inch cake pan and line base and sides with greased parchment paper.
2. Beat butter, sugar, eggs, flour and baking powder together until pale and creamy. Fold in apricots. Transfer to prepared pan, smooth surface and bake for about 1 hour 15 mins, until golden and a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then turn out onto a wire rack to cool completely.
3. Meanwhile, to make the frosting, beat cream cheese and powdered sugar together until smooth. Spread over top of cake and decorate with almonds and raspberries. Lightly dust with powdered sugar to serve.

cake, butter, sugar, eggs, flour, baking powder, frosting, fullfat cream cheese, powdered sugar, almonds, raspberries, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/29031 (may not work)