Name: Orange & apricot loaf cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Cuisine: British
Ingredients: 175g unsalted butter softened, plus extra for greasing; 175g dried apricot chopped; zest 2 large orange juice of 1; 175g golden caster sugar; 3 medium eggs beaten; 280g self-raising flour; drop of milk (optional); 50g icing sugar

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Orange & apricot loaf cake

Orange & apricot loaf cake

Good Food team

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Serves 8

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 4.5 out of 5.18 ratingsRate

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A classic fruit sponge cake with apricots and citrus shared by reader Ann Turner - it's perfect with a cup of tea

Freezable

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Ingredients

Nutrition

Units:

MetricUS

175g unsalted butter

softened, plus extra for greasing
175g dried apricot

chopped
zest 2 large orange

juice of 1
175g golden caster sugar
3 medium eggs

beaten
280g self-raising flour
drop of milk

(optional)
50g icing sugar

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Nutrition: per serving

kcal430
fat20g
saturates12g
carbs57g
sugars32g
fibre4g
protein7g
salt0.4g

Method

step 1

Heat oven to 160C/140C fan/gas 3. Grease and line a 900g loaf tin with baking parchment. In a saucepan, heat the apricots with the orange zest and all but 1 tbsp of the juice. Simmer gently for 5 mins until the apricots have absorbed all the juice. Set aside to cool.
step 2

Beat the butter and sugar in a bowl until light and fluffy. Gradually beat in the eggs, then fold in the flour. Stir in the cooled apricots. If the mixture is dry at this stage, add a drop of milk.
step 3

Scrape the batter into the tin and smooth the top with a spatula. Bake for 50 mins-1 hr until a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins before removing, then leave on a wire rack to cool completely.
step 4

Gradually add the reserved orange juice to the icing sugar, stirring until smooth and slightly runny. Drizzle the icing in a zigzag pattern over the top of the cake and leave to set.

Recipe from Good Food magazine, July 2014

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A star rating of 4.5 out of 5.18 ratings

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