Directions
Preparation:15min  ›  Cook:2hours  ›  Ready in:2hours15min 

1. Preheat oven to 135 degrees C. Grease two 22cm ring tins.
2. In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
3. Separate the eggs. Whisk the egg yolks until lemony coloured. Then whisk the egg whites until stiff peaks are formed. Set aside.
4. Cream the butter and sugar together. Add the whisked egg yolks and the apricots then mix thoroughly.
5. Combine the sultanas, glace cherries, pineapple and mixed dried fruits in a bowl coated with one cup of the flour.
6. Combine the flour, bicarbonate of soda and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits.
7. Add the chopped pecans or walnuts and fold in the whisked egg whites. Turn the batter into the prepared tins.
8. Bake at 135 degrees C for 2 hours. Garnish cakes with crystallised pineapples and cherries.