Orange & apricot loaf cake

Orange & apricot loaf cake

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(5 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 8

A classic fruit sponge cake with apricots and citrus shared by reader Ann Turner - it's perfect with a cup of tea

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
430
protein
7g
carbs
57g
fat
20g
saturates
12g
fibre
4g
sugar
32g
salt
0.4g
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Ingredients

  • 175g unsalted butter, softened, plus extra for greasing
  • 175g dried apricots, chopped
  • zest 2 large orange, juice of 1
  • 175g golden caster sugar
  • 3 medium eggs, beaten
  • 280g self-raising flour
  • drop of milk (optional)
  • 50g icing sugar

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Method

  1. Heat oven to 160C/140C fan/gas 3. Grease and line a 900g loaf tin with baking parchment. In a saucepan, heat the apricots with the orange zest and all but 1 tbsp of the juice. Simmer gently for 5 mins until the apricots have absorbed all the juice. Set aside to cool.
  2. Beat the butter and sugar in a bowl until light and fluffy. Gradually beat in the eggs, then fold in the flour. Stir in the cooled apricots. If the mixture is dry at this stage, add a drop of milk.
  3. Scrape the batter into the tin and smooth the top with a spatula. Bake for 50 mins-1 hr until a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins before removing, then leave on a wire rack to cool completely.
  4. Gradually add the reserved orange juice to the icing sugar, stirring until smooth and slightly runny. Drizzle the icing in a zigzag pattern over the top of the cake and leave to set.

Recipe from Good Food magazine, July 2014

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Comments

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deeree's picture
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Turned out moist and tasty. A definite favourite

roydriver's picture

Made this last week use a 9"x11" tin, baked for 50 mins and it was very good flavour and moist

lizlemur's picture
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This had a lovely flavour and although I followed the recipe and baking times it was quite dry; definitely need the 'cup of tea' with it.

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