6/10/2013

Apple, pecan and apricot loaf cake

We love tea breads and loaf cakes, or anything with fruit in really. I found this recipe in my cuttings folder, and I think it originally came from 'Woman's Weekly' magazine a few years ago. I adapted it to suit our tastes, as the original recipe used prunes, apple and pecans. It also used wholemeal flour, but I'd run out, so used white. I added some cinnamon, which is always good with apples, imho, and I didn't toast the pecans, as suggested.
So here's my adapted recipe:

1 apple [about 175g - I used a granny Smith with its skin on]
175g dried apricots
175g pecans
11/2 tspns baking powder
220g plain flour
110g butter or margarine
175g light demerara sugar
2 beaten eggs
3 tbspn milk

Preheat oven 180C/gas4

Grease and bottom line a 900g loaf tin.

Add the baking powder and cinnamon to the flour and sieve into a bowl. Then add the other ingredients, except the fruit and nuts, and beat together with an electric hand mixer. If the mixture seems to thick and doesn't drop off the beaters, add a bit more milk.


Spoon into the tin and bake for about 1 hr and 15mins. I had to cover the top towards the end, as the top was browning and the middle wasn't cooked. Leave to cool in the tin.


                      This is the mixture before being stirred together - rather a lot of fruit and nuts!




It's a very moist cake, and breaks easily. I think there's too much fruit, so would use less if I made it again. It does, however, have a great flavour. The original recipe said to leave the apricots whole, but this seemed a silly idea, so I chopped them in quarters, and even then they were fairly big chunks.

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