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.