I haven't had a chance to bake for ages so Mum made this on Sunday from Women's Weekly Home Baked cook book. It is sooo good with a rich buttery, caramel flavour. Mum and I usually share the ends because we really like the crusty bits.
- 200g dried apricots, chopped
- 125 ml apricot nectar
- 100g castor sugar
- 110g firmly packed brown sugar
- 250g butter, chopped
- 3 eggs, lightly beaten
- 150g plain flour
- 110g self raising flour
1. Preheat oven to slow. Grease 14cm x 21cm loaf pan, line base and sides with baking paper, bring the paper 2cm above the sides of pan. If you can't be bothered, just rip a large piece of baking paper and line the pan, it still works!
2. Place apricots, nectar and sugars in medium saucepan. Bring to a boil then simmer, covered, 5 minutes, stirring occasionally. Remove from heat; add butter, stir until melted. Transfer mixture to large bowl; cool to room temperature.
3. Stir eggs and sifted flours into apricot mixture and spread into prepared pan.
4. Bake cake in slow oven about 1 1/4 hours. Cover hot cake tightly with foil; cool in pan.