June past, I ended up with, what seemed like, a million apricots from a tree in the garden. I thought we would never see the end of them. For a minute I considered setting up a stand at my front gate. But that thought passed, thankfully! When I was looking through the freezer earlier today, I found the last bag of apricots. I let them thaw and had planned on just eating them on their own with some yoghurt. Which I did for the most part. The rest went into this deliciously sweet, moist and utterly divine loaf cake.
I will add that the moistness from this recipe came from very ripe apricots that were frozen and then defrosted. If you are using dried apricots I would suggest adding a few tablespoons of fresh orange juice to add extra moistness.
Apricot and Cranberry Loaf Cake
1 3/4 Cups/220 grams of flour
1/2 Cup/100 grams of sugar
1/2 Cup/110 grams of butter
1/2 Cup/120 ml of butter milk
1 1/2 Teaspoons of baking powder
Pinch of salt
1/3 Cup/40 grams of dried cranberries, roughly chopped
1/3 Cup/50 grams of fresh/frozen/canned apricots, roughly chopped (I used frozen in this recipe)
For the glaze
1 Cup/125 grams of powdered sugar
A few tablespoons of milk
Preheat oven to 350 degrees F and grease a 8 inch loaf tin.
Combine flour, salt and baking powder in a medium bowl and set aside.
In a large mixing bowl mix butter and sugar on high speed for a few minutes until pale and fluffy. Add in eggs one at a time mixing well after each addition. Scraping down the sides of the bowl occasionally.
Whisk vanilla into milk and set aside.
Add flour and milk to the batter in 3 batches, starting and ending with flour. Stir in the cranberries and apricots. Pour batter into your prepared baking tin. Bake for 35-40 minutes or until a toothpick inserted in the centre comes out with just a few crumbs. Remove from oven and cool on a wire rack.
While the cake is cooling, make the glaze. Mix together the powered sugar and milk and whisk well. Drizzle over cooled cake. Can be stored up to 3 days in an airtight container
Click the downloadable link below to print recipe!
Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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