Apricot and walnut loaf

Recipe from: 3/24/1993 12:00:00 AM
Ingredients 14
Servings 12
Time

Ingredients

  • 225
    g
    cake flour
  • 225
    g
    wholewheat flour
  • 20
    ml
    baking powder
  • 175
    g
    cold unsalted butter or hard margarine, cut up
  • 225
    g
    dark soft brown sugar
  • 225
    g
    dried apricots, chopped
  • 70
    g
    walnuts, coarsely chopped
  • 2
    jumbo eggs
  • 170
    ml
    milk
  • TOPPING
  • 20
    ml
    runny honey
  • 30
    g
    castor sugar
  • 30
    g
    butter
  • 30
    g
    walnuts, broken up
 

Method

 
Stir flours and baking powder together in a large bowl and rub in butter. Stir in sugar, apricots and walnuts. Beat eggs and milk together and stir into dry mixture until just moistened. Do not overmix. Place mixture in a buttered and floured or non-stick 2 litre loaf pan and bake at 180 ºC for 1 hour, then reduce temperature to 150 ºC and bake for another hour. Cover top with a piece of crumpled foil if it is browning too fast. TOPPING: About 20 minutes before end of baking time, melt all topping ingredients together and spoon over loaf. Return to oven to finish baking. Leave to cool slightly in pan, then turn out onto a wire rack to cool completely. TOTAL KILOJOULE COUNT: 24 680 kJ (5 900 Cal). A portion: 2 055 kJ (490 Cal).
 

Read more on: bake  |  fruit
 

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