Saturday, February 9, 2008
Apricot and Walnut Loaf
1 cup dried apricots, roughly chopped
2 cups self-raising flour
1 teaspoon bicarbonate of soda
1 cup caster sugar
1 cup walnuts, chopped
1 egg, lightly beaten
1 cup orange juice
2 oz butter or margarine, melted
Preheat oven to 340° F. Grease a 6cm deep, loaf pan. Line with baking paper, allowing a 3/4 inch overhang on both long ends.
Combine apricots and 1 cup cold water in a saucepan over medium heat. Bring to the boil and simmer for 5 minutes or until apricots are soft. Drain, reserving 1/2 cup liquid.
Sift flour and bicarbonate of soda into a bowl. Add sugar and walnuts. Stir to combine. Make a well in the centre. Combine egg, orange juice, butter or margarine and reserved liquid. Pour into well. Add apricots. Mix well.
Spread mixture into prepared pan. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes. Transfer to a wire rack. Serve.