Ingredients
- 2 tbsp orange flower water
- zest and juice 1 orange
- zest and juice 1 lemon
- 140g unsalted butter, softened
- 140g golden caster sugar
- 2 large eggs, beaten
- 175g plain flour
- 100g undyed glace cherries, halved
- 100g dried apricots, roughly chopped
- 100g mixed peel, chopped (we used Sundora)
- 100g golden sultanas
- 50g shelled pistachios, left whole
- 50g (3 balls) stem ginger from a jar