Zutaten für Apricot Loaf
- 1 1/2 cups chopped dried apricots
- Currants
- Sultana
- 1 cup white sugar
- 1/2 cup butter, softened
- Self Raising Flour
- 2 eggs
- Preserved Gingerroot
- Pecans
- 1/2 cup chopped walnuts
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
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Zubereitung von Apricot Loaf
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chopped apricots and nuts.
- Pour batter into the prepared loaf pan and bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
855g
Fat
309g
Carbs
142g
