Name: Apricot loaf
Cook time: 100 min
Total time: 100 min
Yield: 8
Ingredients: 200 gram dried apricots, chopped coarsely; 1/2 cup (125 millilitres) apricot nectar; 1/2 cup (110 grams) caster sugar; 1/2 cup (110 grams) firmly packed brown sugar; 250 gram butter, chopped; 3 eggs, beaten lightly; 1 cup (150 grams) plain flour; 3/4 cup (110 grams) self-raising flour

Ingredients

200 gram dried apricots, chopped coarsely

1/2 cup (125 millilitres) apricot nectar

1/2 cup (110 grams) caster sugar

1/2 cup (110 grams) firmly packed brown sugar

250 gram butter, chopped

3 eggs, beaten lightly

1 cup (150 grams) plain flour

3/4 cup (110 grams) self-raising flour

Method

1.Preheat oven to slow. Grease 14cm x 21cm loaf pan; line base and sides with baking paper, bringing paper 2cm above sides of pan.

2.In a medium saucepan, bring apricots, nectar and sugars to a boil then simmer, covered, 5 minutes, stirring occasionally. Remove from heat; add butter, stir until melted. Transfer mixture to large bowl; cover, cool to room temperature.

3.Stir egg and sifted flours into apricot mixture and spread into prepared pan.

4.Bake cake in slow oven about 1¼ hours. Cover hot cake tightly with foil; cool in pan.

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