Apricot Christmas Cake

60g butter

1/2 cup brown sugar

1 egg

2 egg whites

1/2 cup Angas Park Dried Apricots, chopped

1/2 cup Angas Park Pitted Prunes, chopped

1 cup Angas Park Fruit Medley

1 cup orange juice

1 teaspoon mixed spice

2 cups self-raising flour

Cream butter and sugar until light and fluffy. Add egg and egg whites and beat well.
Mix in apricots, prunes, fruit medley, orange juice, mixed spice and flour.
Place into a 20cm square cake tin lined with baking paper and bake in a pre-heated moderate oven (170ºC-190ºC) for 35-40 minutes or until cooked through when tested with a skewer. Decorate with icing sugar if desired.