Apricot & Brazil Nut Bread

Recipe courtesy of The Lost Recipes by Ross Dobson, Echo Publishing, RRP $39.99

Sourced

BRISBANE

QUEENSLAND

1947

Apricots and Brazil nuts make a surprising and delicious duo in this recipe for an easy mix-and-bake bread. I say surprising for the simple reason I have not seen this combination before. Dried apricots appear in many old baking recipes. They are rehydrated in the same way as you would do with, say, dried dates.

Makes 1 large loaf

Ingredients

• 3/4 cup dried apricots
• boiling water, for soaking
• 1 egg
• 1 cup sugar
• 2 tablespoons melted shortening (or you can use butter or margarine)
• 2 cups plain flour
• 1/4 teaspoon bicarbonate of soda
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 cup (125 ml) orange juice
• 1 cup chopped Brazil nuts

Method

Soak the apricots for 30 minutes in boiling water. Drain and chop.

Preheat the oven to 180°C. Grease a large loaf tin.

Beat the egg in a large bowl. Stir in the sugar and shortening until combined.

Sift the flour, bicarb, baking powder and salt into the bowl. Stir in the orange juice and 1/4 cup (60 ml) of water until you get a smooth batter. Add the chopped apricot and nuts and mix well.

Pour into the loaf tin and bake for 45 minutes or until a skewer inserted into the centre of the loaf comes out clean and dry.

Set aside to rest in the tin for 10 minutes before turning out to cool on a wire rack. Slice and serve with butter.

I would avoid serving this with jam: the flavour is sublime without the addition of any other sweet condiments.