Apricot And Raisin Cake - cooking recipe

Ingredients

2 1/2 cups self-rising flour
1 tsp pumpkin pie spice
7 tbsp cold butter, chopped
2/3 cup granulated sugar
1/2 cup raisins
1/2 cup chopped dried apricots
1/3 cup milk
1 None egg
None None FOR THE LEMON ICING
2 1/2 cups powdered sugar, sifted
1 tbsp butter, at room temperature
2 tbsp lemon juice

Preparation

Preheat the oven to 350\u00b0F. Grease a foil-lined 11 x 7 inch baking pan, extending the foil over long sides for handles.
Sift flour and spice into a large bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs. Stir in granulated sugar and dried fruit. Add combined milk and egg; mix well. Spoon into prepared pan, smoothing top with a spatula.
Bake for 20-25 mins until golden. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
For the icing, mix powdered sugar and butter in a small bowl. Stir in lemon juice, a little at a time, until desired consistency. Spread over cool cake.
Refrigerate for 1 hour until firm. Cut into squares.