This recipe is best with
Recipe Ingredient
- 125g wholemeal flour
- 125g high protein flour
- 1 tsp bicarbonate of soda
- 225ml lukewarm water
- 150g soft brown sugar
- 75g butter
- 100g dried apricot, chopped
- 35g pecan nuts, chopped
- 1 egg
- 1 tsp vanilla essence
Instructions
- Grease an 18 x 11 x 10cm loaf pan with melted butter. Preheat oven to 180°C.
- Combine lukewarm water, sugar and butter in a saucepan and melt until sugar dissolves, stirring frequently. Add in apricots. Leave aside to cool completely. Stir in egg and vanilla essence.
- Sift flour and bicarbonate of soda into the cooked mixture. Add in wholemeal flour and nuts. Mix well. Pour batter into prepared pan and bake in preheated oven at 180°C for 20 minutes. Reduce heat to 170°C and bake for 40 to 50 minutes or until cake is cooked through when tested with a skewer.
- Turn cake out onto a wire rack to cool. Cut loaf into neat slices.
