Odlums

Country Apricot Nut Loaf

Oven Time : 1 1/2 hours
high fibre brown soda with fruit and nuts

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.
Odlums

Behind Every Bake

Country Apricot Nut Loaf

CATEGORY: Breads
COOK TIME: 1 1/2 hours
high fibre brown soda with fruit and nuts

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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