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Orange & apricot loaf cake

Orange & apricot loaf cake

A star rating of 4.5 out of 5.16 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Freezable
Nutrition: per serving


  • 175g unsalted butter , softened, plus extra for greasing
  • 175g dried apricot , 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2014


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A star rating of 4.5 out of 5.16 ratings

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