Apricot and walnut loaf cake

    1 hour 20 min

    An easy, light loaf cake packed with dried apricots, sultanas and chopped walnuts. This cake keeps well for 2 or 3 days in an airtight tin.

    7 people made this

    Makes: 1 (1lb) loaf cake

    • 75g sultanas or raisins
    • 75g chopped dried apricots
    • 100g butter, melted
    • 100g caster sugar
    • 3 eggs
    • 150g plain flour
    • 1 teaspoon baking powder
    • 75g walnuts, coarsely chopped

    Prep:20min  ›  Cook:45min  ›  Extra time:15min soaking  ›  Ready in:1hr20min 

    1. Preheat oven to 220 C / Gas 7. Grease a 1lb loaf tin or line with baking parchment.
    2. Boil sultanas with some water in a saucepan until soft; remove from heat and set aside to soak until plump, about 10 minutes; repeat process with the dried apricots.
    3. Mix melted butter and sugar in a blender or food processor until combined; add eggs one at a time, mixing in as you add them.
    4. Sift plain flour and baking powder into a large bowl. Add chopped walnuts; stir well. Mix in egg mixture, sultanas and chopped apricots until well combined.
    5. Pour cake mixture into the loaf tin and bake in preheated oven for 45 minutes, or until a skewer inserted in the centre of the loaf cake comes out clean.

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