APRICOT AND RAISIN SLICE WITH LEMON ICING

2 cups (500ml) self-raising flour

1 tsp (5ml) mixed spice

90g (100ml) butter, chopped

½ cup (125ml) castor sugar

½ cup (125ml) raisins

½ cup (125ml) dried chopped apricots

1/3 cup (80ml ) milk

1 egg

LEMON ICING

2 cups (500ml) icing sugar, sifted

2 tbsp (30ml)

butter, at room temperature

3 tbsp (45ml) lemon juice

Preheat the oven to 180°C and lightly grease a 18cm x 28cm slice pan. Line the base and sides with baking paper.

Sift the flour and spice together into a large bowl. Rub in the butter using your fingertips until the mixture resembles breadcrumbs.

Stir in the sugar, raisins and apricots, and add the milk and egg, mix to form a stiff dough.

Spoon the mixture into the prepared tin, smoothing the surface, and bake for 25 minutes until golden. Cool in the pan for 5 minutes before turning onto a wire cooling rack.

For the icing; combine the icing sugar and butter in a bowl. Stir in the lemon juice a little at a time, beating to the desired consistency.

Spread over the cooled slice, refrigerate for 1 hour until firm and cut into slices.

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