Honey Fruit Cake

• 1 cup wildflower honey

• 3/4 cup mixed dried fruit, roughly chopped and packed

• 2 eggs

• 1/3 cup vegetable oil

• 1 orange peel, grated

• 2 oz. orange juice

• 1 lemon peel, grated

• 1 tbsp. lemon juice

• 1/4 cup sugar

• 1/3 cup apricot preserves

• 2 cups unbleached all-purpose flour

• 1 tsp. baking powder

• 1 tsp. salt

• 1/2 tsp. vanilla extract

• 1/2 tsp. rum extract

• 1/2 tsp. almond extract

• 1/2 cup slivered almonds

In a stand mixer with a whisk on medium speed, beat eggs, reduce to low and drizzle in honey, oil, extracts, orange peel and juice, lemon peel and juice, sugar, preserves and salt.

Sift together flour and baking soda.

Add the flour to the batter and then fold in chopped dried fruit.

Pour batter into a greased 10” x 5” loaf pan and top with slivered almonds.

Bake in the middle of a convection oven at 325 degrees for approximately 45 minutes until center is just firm.

Remove from oven and cool on a wire rack.