Monday, August 20, 2012

Women's Weekly Apricot Loaf

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.

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