Quick Apricot, Apple And Pecan Loaf Cake
This delightful apricot, apple, and pecan loaf cake is a wonderful treat that's perfect for any time of day. The combination of sweet apricots, tart apples, and crunchy pecans creates a deliciously moist and flavorful cake. With warm spices like cinnamon adding an extra layer of depth, every bite is a delightful balance of textures and tastes. You'll love the aroma that fills your kitchen as this cake bakes to golden perfection. Enjoy a slice with a cup of tea or coffee, and watch it disappear quickly - it's that good!
— Constant Cookbook
Ingredients
- 175g/6oz ready-to-eat apricots
- 175g/6oz cooking appleapple
- 175g/6oz pecan
- pinch of salt
- 1½ level tsp baking powder
- 2 rounded tsp cinnamon
- 110g/4oz plain flour
- 110g/4oz wholewheat flour
- 110g/4oz butter
- 175g/6oz soft brown sugar
- 2 eggs
- 3 tbsp milk
- 4 cubes demerara sugar
- ¼ level tsp ground cinnamon
Instructions
- Preheat the oven to 180C/350F/Gas 4.
- When the oven has preheated, spread the nuts out on a baking sheet and toast them lightly for about 8 minutes, using a timer so that you don't forget them.
- After that, remove them from the oven to a chopping board, let them cool a bit, then chop them roughly.
- Meanwhile, take a large mixing bowl, sift the salt, baking powder, cinnamon and both flours into it, holding the sieve up high to give the flour a good airing and adding the bran from the sieve. Then simply add all the rest of the ingredients except the fruit and nuts.
- Take an electric hand whisk, begin to beat the mixture on a slow speed, then increase the speed to mix everything thoroughly before folding in the apricot, apples and pecans.
- When it's all mixed add some more milk if necessary to give a mixture that drops easily off a spoon, then pile the mixture into the tin, level the top, sprinkle on the crushed sugar cubes and cinnamon, and bake in the centre of the oven for 1¼-1½ hours or until the cake feels springy in the centre.
- After that remove it from the oven, let it cool for about 5 minutes in the tin, then turn it out on to a wire tray and let it get completely cold before transferring it to a tin. The storage tin may not be needed if there are people around, as this loaf tends to vanish very quickly.
Cook Time
2H
Prep Time
PT30M
Yield
Makes 1 loaf cake
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