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- Dish type
- Nut and seed cakes
- Walnut cake
An easy, light loaf cake packed with dried apricots, sultanas and chopped walnuts. This cake keeps well for 2 or 3 days in an airtight tin.
5 people made this
IngredientsMakes: 1 (1lb) loaf cake
- 75g sultanas or raisins
- 75g chopped dried apricots
- 100g butter, melted
- 100g caster sugar
- 3 eggs
- 150g plain flour
- 1 teaspoon baking powder
- 75g walnuts, coarsely chopped
MethodPrep:20min ›Cook:45min ›Extra time:15min soaking › Ready in:1hr20min
- Preheat oven to 220 C / Gas 7. Grease a 1lb loaf tin or line with baking parchment.
- Boil sultanas with some water in a saucepan until soft; remove from heat and set aside to soak until plump, about 10 minutes; repeat process with the dried apricots.
- Mix melted butter and sugar in a blender or food processor until combined; add eggs one at a time, mixing in as you add them.
- Sift plain flour and baking powder into a large bowl. Add chopped walnuts; stir well. Mix in egg mixture, sultanas and chopped apricots until well combined.
- Pour cake mixture into the loaf tin and bake in preheated oven for 45 minutes, or until a skewer inserted in the centre of the loaf cake comes out clean.
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- ½ cup sultana raisins, chopped
- ¼ cup dried apricots, chopped
- 1 tablespoon orange zest
- 2 tablespoons orange juice
- 3 tablespoons butter, softened
- ½ cup white sugar
- 1 egg
- 2 cups self-rising flour
- ¾ cup milk
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, combine sultanas, apricots, orange rind and orange juice. Let stand for 10 minutes.
In a large bowl, cream butter and sugar together. Beat in egg. Stir in fruit. Stir in flour alternately with milk. Pour batter into prepared pan.
Bake in preheated oven for 40 to 45 minutes, or until toothpick inserted into center of loaf comes out clean.
Apricot fruit loaf cake by Mary Berry
So I’m in a bit of a baking frenzy at the moment, working my way through that ever-growing list of recipes to try (of which many are from Mary Berry). Luckily I can also fundraise for a good cause with the delicious results. Two of my colleagues have paired up with friends to complete the Oxfam Trailwalkers challenge a 100km walk over 48 hours with an aim to raise funds for Oxfam and the important work they do.
While I would not sign up to walk 100km myself, I do think it is an excellent cause and would like to help them out by doing my bit to raise donations. So this loaf cake is one of many treats my office will be enjoying over the next two weeks (in exchange for a donation). A simple cake, dotted with dried apricots, it is nonetheless delicious and something different from the standard current and sultana fruit cake.
This cake will overcook easily so be sure to keep a close eye on it, checking every 10 minutes or so (sooner when it is nearing done), as every oven is different.
- 75g natural or glace cherries
- 3 large eggs
- 175g self-raising flour
- 100g softened butter
- 100g light muscovado sugar (brown sugar is fine)
- 100g chopped dried apricots
- 150g sultanas
- 100g sifted pure icing sugar (mixture will give a distinct flavour which overpowers the apricot jam)
- 1 tbs apricot jam
- 1 tbs water
- 2 chopped dried apricots
Preheat the oven to 160° and grease a large loaf tin and line with baking paper.
Quarter the cherries and drain on paper towel to dry.
Break the eggs into a large bowl and beat briefly. Measure the remaining cake ingredients into the bowl and beat well until the mixture is smooth. Stir in cherries and pour into the prepared tin. Smooth over and pop into the oven.
Bake in the oven for 1 hour and 10 minutes or until the cake is golden brown and shrinking away from the side of the tin. A cake tester should come out clean test at the 40 minute mark.
Leave to cool in the tin for 10 minutes and then turn onto a wire rack to finish cooling.
While the cake cools, make the icing by warming the apricot jam and water together until smooth, then sift in the icing sugar and stir briskly until combined. Spread over the cooled cake and decorate with the remaining chopped apricots as desired.
Apricot Cranberry Walnut Quick Bread
1 cup chopped dried apricots
½ cup dried cranberry
113 grams / ½ cup butter, at room temperature
¾ cup sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp nutmeg
½ tsp cinnamon
½ teaspoon salt
Zest of 1 orange
1 ¾ cups all-purpose flour
½ cup milk
½ cup chopped walnuts
1. Preheat oven to 180 C | 350 F. Grease a 9 x 5 inch loaf pan and line with parchment paper.
2. Soak the apricots and cranberry in hot water for 15 minutes. Drain and set aside.
3. In a large mixing bowl, cream the butter and sugar. Beat in the eggs one at a time, beating until fluffy after each addition.
4. Add baking powder, baking soda, salt, nutmeg, cinnamon, orange zest and beat until well blended.
5. Stir in the flour and then add the milk ¼ cup at a time, stirring well after each addition. Fold in the apricots, cranberries and nuts.
6. Pour the batter into loaf pan. Bake for 50-55 minutes or until toothpick inserted in the center comes out clean.
7. Remove the bread from the oven and let it cool in the pan for 10 minutes before removing it from the pan to cool completely on a wire rack.
Apricot-Walnut Tea Loaf
Preheat oven to 325 degrees F. Butter two 7 inch loaf pans and dust with flour, discarding excess flour.
In a bowl combine the apricots, raisins and boiling water and let stand for 10 minutes.
In a bowl of an electric mixer combine the butter and sugar and beat with the electric mixture on medium speed until light and fluffy and then beat in the egg. With a wooden spoon stir in the flours and spices (-cinnamon) alternating with the apricot mixture and then stir in the walnuts.
Place mixture into prepared pans and bake for 60-70 minutes or until bread is golden and a toothpick inserted into center comes out clean. Remove from oven and let cool on rack for 15 minutes. Invert breads onto rack and turn so they are upright.
In a small microwave-safe cup or bowl combine the preserves and water and heat in microwave on high for 20-25 seconds and then brush over the warm bread. Let cool completely.
Date, Apricot and Walnut Loaf…or is it cake?
You don’t need to ‘use your loaf’ to make this one, it’s very simple, very nutritious, a great breakfast and quite tasty too.
We ran out of bread and milk yesterday and had nothing to ‘rustle up’ quickly, apart from beans (which you don’t always fancy at 7am). In order to make up for this hungry/starvation morning, I thought I’d try my hand at a new breakfast loaf recipe, something we could take to work and heat up there. Something with some fruit and nuts….and not Cadbury.
I found the recipe on trusty old ‘Food 52’ website, it was an adaption from Diana Henry’s ‘A Change of Appetite’, which I then adapted again – only very slightly – adding some white flour with the wholemeal, more cider and a tad more sugar.
Here we go, it’s best warm with butter – in my honest opinion. The flavour is not too dissimilar to a sticky date pudding because you cook the dates in some cider with the apricots for long enough for them to turn into a paste, really moist and a great little number to keep up your sleeve!
Ingredients Makes a small loaf – be careful as Australian cups (here) are different to US and English so will need converting
- 12 tbsp unsalted butter
- 1 cup of dates, chopped
- 2/3 cup dried apricots, chopped
- 2/3 cup apple juice or cider
- ½ cup dark brown sugar, firmly packed
- Zest from 1 orange
- 1 large egg, lightly beaten
- 1 cup of wholewheat flour, sifted
- ¾ cup plain flour, sifted
- 1 tsp baking powder
- 1 tsp ground allspice
- 1/3 of a nutmeg, grated (or 1 tsp ground nutmeg)
- ½ cup walnuts chopped
- 2 tbsp pepitas/pumpkin seeds
- 2 tbsp sunflower seeds
- 1 tbsp sesame seeds
Preheat oven to 350°F or 175°C.
Melt butter and leave to cool.
Put dates and apricot into a pan and add the cider or apple juice and about 4 tbsp of water. Bring to a boil and then reduce heat and simmer for 15 minutes until you have a thick paste. If you still have some small lumps, this is fine and actually better. Leave to cool.
Butter a standard sized loaf pan and line bottom with baking paper. My pan is 23 x 12cm.
Add cooled butter to the puree with the sugar, zest and egg and give it a little mix.
Use a large bowl and add the flours, baking powder, allspice,nutmeg, walnuts and seeds (reserve some to sprinkle on top!)
Now add the wet mix to the dry and fold together until just combined. Be careful not to over mix!
Transfer the mixture to your loaf pan and sprinkle with the rest of your seeds then bake for about 1 hour. You will know it’s cooked when a skewer comes out clean.
Let the loaf cool in the tin for about 10 minutes, before transferring to a wire rack.
The Perfect Autumn After-School Snack for Your Kid
What the world needs now is not love. Burt Bacharach and Hal David lied to us. What the world needs now is better quick bread recipes.
Quick breads live in a retro-themed, Betty Crocker-ish corner of the food section. Only the teenagers, when they’re learning to bake, used to hang out there, and these days even the teenagers are too cool for it. (These days teenagers sous-vide their quick breads.) The rest of us? We mostly make the banana bread we grew up with. There is very little innovation in the quick bread space. The innovation is all in the slow bread space.
This is a shame, because quick breads, however neglected, are the perfect food for a very specific occasion: the after-school snack. There are few food memories better than a thick slice of banana bread, thickly buttered, in the mid-afternoon on a suddenly frigid autumn day. It is almost worth going back to elementary school for.
But with a slight variation this time: Instead of quick breads, what if we all just have cake for after-school snack instead? Would everyone be fine with that?
I recently ran across a date, apricot, and walnut loaf cake in Diana Henry’s A Change of Appetite and I thought, Loaf cake, what a perfectly English locution, and then I looked at the ingredients and saw twelve tablespoons of butter and thought, Right: loaf cake, got it. And then I made the thing and realized that it is the new non-banana banana bread I have been waiting for.
Is it cake? It is not not cake. And it is extremely clever: dates and dried apricots simmered in apple cider, folded into a batter with whole-wheat flour and a generous helping of nuts and seeds. And butter. It is soft and rich after cooling and thick and more complex a few days later. I have not personally verified its after-school snack fitness, but I have a person in my household who has, in some quantity. I’d quote him on it, but his mouth was too full.
A note: I confess to feeling vaguely guilty having this recipe represent Henry’s A Change of Appetite. It’s a superb book of intensely flavorful, health-conscious food that is actually light on butter and cakes, a few recipes excepted. But like this bread, it is almost always more clever than it needs to be.
12 tablespoons unsalted butter
1 cup dates, chopped and pitted
⅔ cup dried apricots, chopped
⅓ cup apple juice or cider
½ cup brown sugar, firmly packed
Zest of 1 orange
1 egg, lightly beaten
1¾ cups whole-wheat flour (or white whole-wheat)
1 teaspoon baking powder
1 pinch ground allspice
1 generous grating of nutmeg
½ cup walnuts, chopped
2 tablespoons hulled pumpkin seeds (pepitas), plus extra for the top
2 tablespoons sunflower seeds
1 tablespoon sesame seeds (optional)
Cranberry-Apricot Quick Bread
This quick bread features dried cranberries, apricots and nuts, nestled in an orange- and cinnamon-scented batter, and baked to a golden brown. If you're planning on serving a turkey during the holidays, this bread is a great accompaniment.
- 8 tablespoons (113g) butter, at room temperature
- 3/4 cup (149g) sugar
- 1/4 teaspoon orange oil or 2 teaspoons grated orange peel
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3 large eggs
- 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
- 1/2 cup (113g) milk
- 1 cup (113g) dried cranberries
- 1/2 cup (64g) dried apricots, diced, or dried slivered apricots
- 1/2 cup (57g) pecans or walnuts, chopped, optional
Preheat the oven to 350°F. Lightly grease a 8 1/2" x 4 1/2" loaf pan.
In a medium-sized mixing bowl, cream together the butter, sugar, orange oil or peel, salt, baking powder, and spices until well blended.
Beat in the eggs one at a time, beating until fluffy after each addition.
Stir in the flour, then add the milk 1/4 cup (57g) at a time, stirring well after each addition. Gently mix in the cranberries, apricots and nuts.
Spoon the batter into your pan. Bake the bread for 55 to 60 minutes, or until a cake tester inserted in the center comes out clean.
Remove the bread from the oven, and let it cool in the pan for 10 minutes before removing it from the pan to cool completely on a wire rack.
Store, well-wrapped for 5 days on the counter, or freeze for up to 3 months.
How Do You Serve Apricot Pecan Quick Bread?
Apricot Pecan Quick Bread is delicious spread with really good butter. It travels well, so it’s perfect for wrapping up to take for breakfast on the go. Of course, it also tastes delicious plain, so it’s great with a cup of tea or coffee any time of day. I also serve it as a dessert with a scoop of vanilla or salted caramel ice cream.
The loaf keeps really well covered at room temperature so it is great to have on hand. It’s handy for last minute entertaining or just a well deserved treat.
"These breads aren&rsquot bread in the classic sense&mdashthey contain no yeast&mdashbut are quick breads leavened with baking powder. But they look like bread because they are baked in loaves. You can bake the batter in 3 small loaf pans, or make a larger single loaf and bake it at 350°F. You can use this recipe as a model for a variety of fruit and nut breads by substituting other dried fruits for the apricots and adding the same volume of nuts as fruit."
- 2 cups dried apricots
- 1/2 cup butter, at room temperature, plus more for the loaf pans
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- 1/2 cup milk
Cut the dried apricots into 1/3-inch cubes and pour over just enough boiling water to barely cover. Let sit for 20 minutes and drain. Preheat the oven to 375°F. Butter three 3 1/2 x 6-inch loaf pans.
In a bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the butter, sugar, and vanilla. Don&rsquot worry if it&rsquos a little lumpy. Add the eggs one at a time and beat until smooth. Fold in half of the flour mixture, half of the milk, the rest of the flour mixture, and the rest of the milk. Fold in the apricot cubes. Fill the pans about three-quarters full. Smooth the tops with an offset spatula.
Bake for about 40 minutes for small loaves, 50 minutes for a large loaf, or until a knife slid into the loaves comes out clean.