Apricot and pear cake

Method Heat 1/2 cup orange juice and apricots in a saucepan over medium heat until warm. Remove from heat. Stand for 30 minutes. Preheat oven to 160°C. Grease a 22cm (base) springform cake pan and line base and sides with baking paper. Using an electric mixer, beat sugar, oil, eggs and vanilla in a large bowl until thick. Sift flour, cinnamon, nutmeg and bicarbonate of soda over egg mixture. Add apricot mixture and pear. Stir until well combined. Spoon mixture into pan. Smooth top. Bake cake for 60 to 70 minutes or until a skewer inserted into the centre comes out clean. Allow to cool for 5 minutes in pan before releasing the side to cool completely. Dust cake with icing sugar. Serve.