About this recipe:A lovely tea cake that is easy to make, moist and studded with dried apricots and pecans. My friends say this tea loaf is highly addictive and people are always asking me for the recipe. Enjoy for afternoon tea or anytime!
1 egg, beaten
25g butter, melted
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
170ml orange juice
115g chopped pecans
175g dried apricots
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 180 C / Gas 4. Grease a loaf tin.
Beat the egg with the sugar until fluffy. Stir in butter. Mix the flour, baking powder, salt and bicarb and sieve onto the egg mixture. Add orange juice and mix with an electric mixer to a smooth mixture.
Wash the apricots well (if they are very dry, soak them in water for a few minutes) and chop them. Stir the pecans into the mixture.
Put the mixture into the prepared loaf tin and bake in the preheated oven for 1 hour until a you can stick a skewer into the centre and it comes out clean. If the cake is getting too dark, lay a piece of aluminium foil loosely over it.
This is a marvellous recipe! The amount of fruit gives it a very "meaty" texture and tastes great with or without butter. I substituted walnuts for pecans (as I had a glut!) and it was very well received. It did take 75 mins in my oven but it can be temperamental. Thoroughly recommended! - 28 Apr 2013