Apricot Cake

In a large bowl mix 3 eggs, 175g self raising flour, 100g soft butter, 100g muscovado sugar,

 100g chopped dried apricots, 150g sultanas and 75g chopped glace cherries. 

(It's good idea to rinse and dry the cherries to remove the sticky coating.)

Bake at 160 degrees for 1 hour and 10 minutes in a 2lb loaf tin.

Allow to cool for 10 minutes before removing from the tin, then finish cooling on a wire rack.

For the icing put 1 tbsp apricot jam and 1 tbsp water in a saucepan and heat until the jam is melted.

Pour into 100g icing sugar and mix until smooth.

Spread onto cake, decorate with some pieces of dried apricot.