HomeDessertsThursday, December 13, 2018

Quick apricot, apple and pecan loaf cake Quick apricot, apple and pecan loaf cake

Saturday, May 17, 14, 11:53:12, 5 Yaers Ago Via In Desserts

Rated 4.33 stars based on 3 reviews
Hits: 58

Ingredients

For the loaf cake

  • 175g/6oz ready-to-eat apricots, each chopped in half

  • 175g/6oz cooking apple (1 medium apple), cut into 1cm/½in chunks with skins on

  • 175g/6oz pecan nuts

  • pinch of salt

  • 1½ level tsp baking powder

  • 2 rounded tsp cinnamon

  • 110g/4oz plain flour

  • 110g/4oz wholewheat flour

  • 110g/4oz butter, at room temperature

  • 175g/6oz soft brown sugar

  • 2 eggs, beaten

  • 3 tbsp milk

For the topping

  • 4 cubes demerara sugar, roughly crushed

  • ¼ level tsp ground cinnamon

 

  • Min
  • Medium
4 Servings
  • 58 Hits
Desserts
  • May 17, 2014

Directions

  • Preheat the oven to 180C/350F/Gas 4.

  • When the oven has preheated, spread the nuts out on a baking sheet and toast them lightly for about 8 minutes, using a timer so that you don't forget them.

  • After that, remove them from the oven to a chopping board, let them cool a bit, then chop them roughly.

  • Meanwhile, take a large mixing bowl, sift the salt, baking powder, cinnamon and both flours into it, holding the sieve up high to give the flour a good airing and adding the bran from the sieve. Then simply add all the rest of the ingredients except the fruit and nuts.

  • Take an electric hand whisk, begin to beat the mixture on a slow speed, then increase the speed to mix everything thoroughly before folding in the apricot, apples and pecans.

  • When it's all mixed add some more milk if necessary to give a mixture that drops easily off a spoon, then pile the mixture into the tin, level the top, sprinkle on the crushed sugar cubes and cinnamon, and bake in the centre of the oven for 1¼-1½ hours or until the cake feels springy in the centre.

  • After that remove it from the oven, let it cool for about 5 minutes in the tin, then turn it out on to a wire tray and let it get completely cold before transferring it to a tin. The storage tin may not be needed if there are people around, as this loaf tends to vanish very quickly.

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