Pre-heat the oven to 170’C and grease and line 2 x 8” cake tins
In a blender, whiz together the apricots, ginger, chocolate and walnuts until well chopped – or just finely chop these if you don’t have a blender
Heat together the butter and two types of sugar until well combined.
Leave to cool slightly and then whisk in the eggs.
Sift the flour and fold them mixture together with the blended fruit and nuts
Divide the mixture between the two tins and bake for 30-35 minutes – until the cake is springy to touch and is coming away from the sides of the tin.
Once cooked, remove the cakes from the oven and leave to cool for 10 minutes in the tin before tipping them onto a rack to cool completely.
Once the cake has cooled make the icing sugar by heating the butter, milk and sugar to boiling and then simmer for 3 minutes.
Remove from the heat and sift in the icing sugar in. Whip the mixture until thick and lump free.
Assemble the cake immediately by spreading half the icing on one cake and topping with the other. Spread the remaining icing on top and then sprinkle with some extra walnuts.
Leave the icing to set for 10 minutes and then slice up to enjoy with a big mug of tea.