Quick apricot, apple and pecan loaf cake
Veg
Delia walks you through this simple cake recipe for delicious results - perfect for beginners and for baking with kids.
Equipment and peparation: You will need one pleated bread loaf tin 900g/2lb with a base measurement of 9x16cm/3½x6½in lightly buttered.
Ingredients
- For the loaf cake
-
175g/6oz ready-to-eat apricots, each chopped in half
175g/6oz cooking apple (1 medium apple), cut into 1cm/½in chunks with skins on
175g/6oz pecan nuts
pinch of salt
1½ level tsp baking powder
2 rounded tsp cinnamon
110g/4oz plain flour
110g/4oz wholewheat flour
110g/4oz butter, at room temperature
175g/6oz soft brown sugar
2 eggs, beaten
3 tbsp milk
- For the topping
-
4 cubes demerara sugar, roughly crushed
¼ level tsp ground cinnamon
Preparation method
-
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.
Less than 30 mins preparation time
1 to 2 hours cooking time
Makes 1 loaf cake
Recipe binder
Sign in to save this recipe in your binder11 people have recommended this recipe
Sign in to recommendQuick recipe finder
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Related recipes
Recipes for cake
-
Mini Victoria sandwiches
By Joanne Wheatley
-
Coffee and walnut cake
By Mary Berry
-
Spruced-up vanilla cake
By Nigella Lawson
See more cake recipes
Delia Smith recipes
-
Iced lemon curd layer cake
By Delia Smith
-
A classic sponge cake (with passion fruit filling)
By Delia Smith
-
Feta, olive and sun-dried tomato scones
By Delia Smith
See more Delia Smith recipes
BBC iD
Sign inbbc.co.uk navigation
BBC links
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.