Apricots (dried) 100gm = 4 oz
Butter or margarine 175gm = 6 oz
Brown sugar 175gm = 6 oz
Eggs (separated) 2
Plain flour 200gm = 7 oz
Baking powder 1 tsp
Carrots (peeled and grated) 150gm = 5 oz
Sultanas 50gm = 2 oz
Walnuts (finely chopped) 75gm 3 oz
Lemon rind (grated) 2 tsp
Cinnamon (ground) 1/2 tsp
Soak the apricots in water overnight.
Drain and puree in a smooth paste.
Grease a 17.8cm = 7" round spring mold tin or cake tin.
Beat the butter and sugar together until pale and creamy.
Whisk the egg yolks and beat into the butter and sugar.
Sift the flour and baking powder and fold into the mixture.
Add the rest of the ingredients except the egg whites and mix well.
Whisk the egg whites until they form soft peaks.
And fold them into the mixture.
Place the mixture in the greased tin and cook in a preheated oven at 180oC = 375oF = Gas Mark 4 for 45-50 minutes.
Cool in the tin for 10 minutes and then move to a cooling rack.
When completely cooled, slice in half and spoon the pureed apricot mixture onto the bottom half.
Place the other half on top.
Variation: Replace the apricots with dried pears.
(This cake will freeze well for up to 2 months).