Apricot and walnut loaf

Fairlady
12 servings
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Fruit

By Food24 November 03 2009
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Ingredients (13)

225.00 g flour — cake
225.00 g flour — wholewheat
20.00 ml Baking powder
175.00 g butter — cold, unsalted or hard margarine, chopped
225.00 g brown sugar — soft dark
225.00 g apricots — dried, chopped
70.00 g walnuts — coarsely chopped
2.00 eggs — jumbo
170.00 ml milk
TOPPING
20.00 ml honey — runny
30.00 g castor sugar
30.00 g butter
30.00 g walnuts — pieces
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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).



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