Apricot & Ginger Loaf
Oven Time : 1 hour
www.odlums.ie
/recipes/apricot-ginger-loaf/
What you need:
- 350g / 12oz Odlums Self Raising Flour
- 200g / 7oz Shamrock Ready to Eat Apricots (chopped)
- 2 pieces Stem Ginger in syrup, finely chopped
- 75g / 3oz Shamrock Raisins
- 300ml / ½pt Sqeez Orange Juice
- 125g / 4oz Shamrock Demerara Sugar
- 1 teaspoon Sunflower Oil
- 2 Eggs (beaten)
How to:
- Preheat oven to 170°C/325°F/Gas 3. Lightly grease a 900g/2lb loaf tin.
- Put the apricots, ginger, raisins and orange juice into a bowl and leave to soak for about 30 minutes.
- Meanwhile mix the flour and sugar together. Add the beaten eggs and oil to the apricot mixture. Make a well in the centre of the flour and add the apricot mixture. Mix well.
- Transfer to the prepared tin. Smooth top and bake in the centre of oven for about 1 hour, until well risen, golden brown and a skewer inserted into the centre comes out clean.
- Leave in tin for 10 minutes after taking from the oven, then, turn onto a wire to cool.
What you need:
- 350g / 12oz Odlums Self Raising Flour
- 200g / 7oz Shamrock Ready to Eat Apricots (chopped)
- 2 pieces Stem Ginger in syrup, finely chopped
- 75g / 3oz Shamrock Raisins
- 300ml / ½pt Sqeez Orange Juice
- 125g / 4oz Shamrock Demerara Sugar
- 1 teaspoon Sunflower Oil
- 2 Eggs (beaten)
How to:
- Preheat oven to 170°C/325°F/Gas 3. Lightly grease a 900g/2lb loaf tin.
- Put the apricots, ginger, raisins and orange juice into a bowl and leave to soak for about 30 minutes.
- Meanwhile mix the flour and sugar together. Add the beaten eggs and oil to the apricot mixture. Make a well in the centre of the flour and add the apricot mixture. Mix well.
- Transfer to the prepared tin. Smooth top and bake in the centre of oven for about 1 hour, until well risen, golden brown and a skewer inserted into the centre comes out clean.
- Leave in tin for 10 minutes after taking from the oven, then, turn onto a wire to cool.
