Apricot And Raisin Cake

• 2 1/2 cups self-rising flour
• 1 tsp pumpkin pie spice
• 7 tbsp cold butter, chopped
• 2/3 cup granulated sugar
• 1/2 cup raisins
• 1/2 cup chopped dried apricots
• 1/3 cup milk
• 1 None egg
• None None FOR THE LEMON ICING
• 2 1/2 cups powdered sugar, sifted
• 1 tbsp butter, at room temperature
• 2 tbsp lemon juice

1. Preheat the oven to 350u0b0F. Grease a foil-lined 11 x 7 inch baking pan, extending the foil over long sides for handles.
2. Sift flour and spice into a large bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs. Stir in granulated sugar and dried fruit. Add combined milk and egg; mix well. Spoon into prepared pan, smoothing top with a spatula.
3. Bake for 20-25 mins until golden. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
4. For the icing, mix powdered sugar and butter in a small bowl. Stir in lemon juice, a little at a time, until desired consistency. Spread over cool cake.
5. Refrigerate for 1 hour until firm. Cut into squares.

flour, pumpkin pie spice, cold butter, granulated sugar, raisins, apricots, milk, egg, powdered sugar, butter, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/22174 (may not work)