Cranberry And Apricot Cake

• 1 1/3 cups dried cranberries
• 1 1/4 cups dried apricots, chopped
• 1 None orange, zested and juiced
• 1/4 cup brandy
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 2 None eggs, lightly beaten
• 2/3 cup gluten-free self-rising flour
• 1/4 cup cornstarch
• 1/3 cup rice flour
• 1 tsp baking powder
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 cup pecans, chopped
• None None powdered sugar, to dust

1. In a small saucepan, combine cranberries, apricots, orange zest, orange juice and brandy over low heat. Simmer for 10 mins, until liquid is almost absorbed. Remove from heat and let cool.
2. Preheat oven to 350u0b0F. Grease and line an 8 inch round cake pan.
3. Cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Sift together dry ingredients and fold in. Add fruit mixture and pecans and mix until just combined. Transfer to prepared pan, smooth surface and bake for 50 mins, or until a skewer inserted in the center comes out clean. Let cool in pan then turn out onto a wire rack to cool completely.
4. To decorate, cut a star shape out of cardboard. Place in center of cake then dust cake with powdered sugar. Remove star. Cut into wedges to serve or store in an airtight container.

cranberries, orange, brandy, butter, brown sugar, eggs, flour, cornstarch, rice flour, baking powder, ground ginger, ground cinnamon, pecans, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/27863 (may not work)