- 1 1/2 cups dried apricots
- 1 cup water
- 2 cups self-rising flour
- 1/2 teaspoon baking soda
- 2/3 cup sugar
- 1 teaspoon grated orange zest
- 3/4 cup walnut pieces, finely chopped
- 1/3 cup orange juice
- 1 egg
- 1/4 cup butter, melted
Preheat the oven to 300 degrees F.
Butter a 4 1/2 x 9-inch loaf pan and line with parchment 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.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
239 calories; 9g total fat; 28mg cholesterol; 300mg sodium; 37g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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