County Apricot Nut Loaf
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  1. 225g/8oz Odlums Self Raising flour
  2. 175g/6oz Margarine (room temperature)
  3. 175g/6oz Caster Sugar
  4. 3 Eggs
  5. 75g/3oz Shamrock Dried Apricots (chopped)
  6. 100g Packet Shamrock Ground Almonds
  7. 100g Packet Shamrock chopped Mixed Nuts
  8. 2 Tablespoons Milk
  9. 2 Tablespoons Apricot Jam heated with 1 Tablespoon of water, then sieved (Glaze)
  10. Assorted Whole Nuts: Brazils, Walnuts, almonds etc (optional to decorate)
  1. Preheat oven to 150°C/300°F/Gas 2. Lightly grease and base line a 1Kg/2lb loaf tin.
  2. Place all the cake ingredients into a mixing bowl and mix until well combined. Transfer to prepared tin and bake for about 1 1/4 to 1 1/2 hours until risen and golden brown.
  3. Remove from oven and leave in tin for 5 minutes before turning out onto a wire tray to cool.
  4. When cold arrange nuts on top if used and brush with the heated glaze when cold
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