www.odlums.ie /recipes/country-apricot-nut-loaf/

What you need:

  • 225g/8oz Odlums Self Raising flour
  • 175g/6oz Butter/Margarine (room temperature)
  • 175g/6oz Caster Sugar
  • 3 Eggs
  • 75g/3oz Shamrock Dried Apricots (chopped)
  • 100g Packet Shamrock Ground Almonds
  • 100g Packet Shamrock Chopped Almond
  • 2 Tablespoons Milk
Glaze
  • 2 Tablespoons Apricot Jam heated with 1 Tablespoon of water, then sieved
Decorate
  • Assorted Whole Nuts: Brazils, Walnuts, almonds etc (optional)

How to:

  1. Preheat oven to 150°C/300°F/Gas 2. Lightly grease and base line a 1Kg/2lb loaf tin.
  2. Place all the cake ingredients into a mixing bowl and mix until well combined. Transfer to prepared tin and bake for about 1 1/4 to 1 1/2 hours until risen and golden brown.
  3. Remove from oven and leave in tin for 5 minutes before turning out onto a wire tray to cool.
  4. When cold arrange nuts on top if used and brush with the heated glaze when cold.

Country Apricot Nut Loaf

Category

Back to School

Cook Time

1 1/2 hours

What you need:

  • 225g/8oz Odlums Self Raising flour
  • 175g/6oz Butter/Margarine (room temperature)
  • 175g/6oz Caster Sugar
  • 3 Eggs
  • 75g/3oz Shamrock Dried Apricots (chopped)
  • 100g Packet Shamrock Ground Almonds
  • 100g Packet Shamrock Chopped Almond
  • 2 Tablespoons Milk
Glaze
  • 2 Tablespoons Apricot Jam heated with 1 Tablespoon of water, then sieved
Decorate
  • Assorted Whole Nuts: Brazils, Walnuts, almonds etc (optional)

How to:

  1. Preheat oven to 150°C/300°F/Gas 2. Lightly grease and base line a 1Kg/2lb loaf tin.
  2. Place all the cake ingredients into a mixing bowl and mix until well combined. Transfer to prepared tin and bake for about 1 1/4 to 1 1/2 hours until risen and golden brown.
  3. Remove from oven and leave in tin for 5 minutes before turning out onto a wire tray to cool.
  4. When cold arrange nuts on top if used and brush with the heated glaze when cold.
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