Apricot and Orange Loaf Recipe

Apricot and Orange Loaf Recipe

175 g/6 oz/1 cup no-need-to-soak dried apricots, chopped

150 ml/0.25 pt orange juice
400 g/14 oz/3.5 cups plain (all-purpose) flour
175 g/6 oz/0.75 cup caster (superfine) sugar
100 g/4 oz raisins
7.5 ml/1.5 tsp baking powder
2.5 ml/0.5 tsp bicarbonate of soda (baking soda)
2.5 ml/0.5 tsp salt
Grated rind of 1 orange

1 egg lightly beaten
25 g/1 oz/2 tbsp butter or margarine, melted

Method:

Soak the apricots in the orange juice. Place the dry ingredients and orange rind in a bowl and make a well in the centre. Mix in the apricots and orange juice, egg and melted butter or margarine and work to a stiff mixture. Spoon into a greased and lined 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 1 hour until golden and firm to the touch.