ORANGE AND APRICOT CAKE
(makes one large loaf or one 20cm square cake)
Claire Aldous, food editor of Dish magazine, baked this terrifically tasty cake for morning coffee when she came to our cooking school earlier this year. It was a recipe from her grandmother, a farmer's wife, and one of her 'keepers' meaning it stayed moist right to the last slice.
150g butter (cubed, soft but not melted)
175g (3/4 cup + 2 + 1/2 tbsp) sugar
3 number 7 eggs
175g (1 + 1/4 cups) flour
pinch of salt
1 tsp baking powder
1/2 tsp mixed spice
1 tsp vanilla extract
finely grated zest and juice of 1 orange
12 moist dried apricots (thinly sliced)
1/2 cup well drained crushed pineapple
1/2 cup mashed very ripe banana
- Preheat oven to 180°C.
- Grease with baking spray or melted butter and fully line with baking paper a 1.75 litre capacity loaf tin or a 20cm square cake tin.
- Place butter and sugar into a bowl and beat together till pale and creamy.
- Pour eggs into butter mixture, one at a time, and beat till well mixed.
- Into a separate bowl sift flour, salt, baking powder and mixed spice. Add to butter mixture along with vanilla extract, orange zest and juice, apricots, pineapple and banana. Gently beat to just combine.
- Tip cake mixture into prepared tin and smooth the top.
- Place into preheated oven and bake for 40-50 minutes or till firm to touch and sides are pulling away from the paper.
- Remove cake from oven and cool in the tin. Unmould and remove paper from cake.
- Pour Lemon Drizzle over cake, allowing some of the icing to run down the sides.
- If not eaten immediately store in an airtight container in pantry.