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:

  1. Preheat oven to 170°C/325°F/Gas 3. Lightly grease a 900g/2lb loaf tin.
  2. Put the apricots, ginger, raisins and orange juice into a bowl and leave to soak for about 30 minutes.
  3. 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.
  4. 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.
  5. Leave in tin for 10 minutes after taking from the oven, then, turn onto a wire to cool.

Apricot & Ginger Loaf

Category

Back to School

Cook Time

1 hour

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:

  1. Preheat oven to 170°C/325°F/Gas 3. Lightly grease a 900g/2lb loaf tin.
  2. Put the apricots, ginger, raisins and orange juice into a bowl and leave to soak for about 30 minutes.
  3. 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.
  4. 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.
  5. Leave in tin for 10 minutes after taking from the oven, then, turn onto a wire to cool.
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