Apricot & Walnut Loaf

Preheat the oven to 300 degrees F.

Butter a 4 1/2 by 9-inch loaf pan and line with parchment or waxed (greaseproof) paper.

Place the dried apricots and water in a saucepan. Bring to a boil, then reduce the heat and simmer, covered, for 10 minutes, or until the apricots are tender. Drain, reserving 1/4 cup of the liquid. Cool the apricots and roughly chop. Sift the flour and baking soda together into a bowl. Add the sugar, orange zest, walnuts, and apricots.

In a separate bowl, beat together the orange juice, egg, melted butter, and reserved apricot liquid. Add to the dry ingredients and mix well. Spoon the mixture into the prepared pan and bake for 50-60 minutes, or until a skewer inserted in the middle of the cake comes out clean. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

Serve cut into slices.