Tropical Tea Fruit Cake

• 3 3/4 cups dried apricots chopped
• 1 9/16 cups dried mango 41/2oz, chopped
• 1 9/16 cups dried papaya 41/2oz, chopped
• 2 1/8 cups dried cranberries
• 1 cup sour cherries dried
• 1 orange
• 5/8 cup earl grey tea less 1 tbsp
• 1 3/8 cups self raising flour
• 1/2 baking powder level tsp
• 6 1/8 ounces Flora Cuisine or Flora Buttery
• 1 7/16 cups caster sugar
• 3 eggs medium
• 2/3 cup ground almonds 21/2oz

1. Put all the dried fruit into a bowl, stir in the orange rind and tea and leave to soak for at least 30 minutes.
2. Sift the flour (if using Flora Cuisine add baking powder) into a mixing bowl, add the remaining ingredients and beat well. Fold in two thirds of the fruit mixture.
3. Spoon the mixture into a greased and base-lined 20cm (8 inch) round cake tin.
4. Bake in a preheated oven at 160u0b0C, 140u0b0C fan, gas mark 3 for 11/4 hours. 15 minutes before the end of cooking, spoon the remaining fruit mixture over the top and continue cooking until a metal skewer inserted in the centre comes out clean.
5. Allow to cool in the tin before turning out.

mango, papaya, cranberries, sour cherries, orange, earl grey tea, flour, baking powder level tsp, cuisine, caster sugar, eggs, ground almonds

Taken from www.yummly.com/recipe/Tropical-Tea-Fruit-Cake-378853 (may not work)