Quick apricot, apple and pecan loaf cake

• Vegetarian

• Produce

  • 175 g Cooking apple
  • 175 g Ready-to-eat apricots

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/2 level tsp Baking powder
  • 175 g Brown sugar, soft
  • 1/4 level tsp Cinnamon, ground
  • 4 cubes Demerara sugar
  • 110 g Plain flour
  • 2 Rounded tsp cinnamon
  • 1 pinch Salt
  • 110 g Wholewheat flour

• Nuts & Seeds

  • 175 g Pecan nuts

• Dairy

  • 110 g Butter
  • 3 tbsp Milk

Found on nonnascooking.com

Description

Directions

• 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.