Free delivery for all UK mainland orders over £49

UK mainland delivery

Weight	Orders over £49	Orders under £49
0 - 30kg	FREE	£4.99
These charges exclude bulk wholesale orders

Our UK deliveries will normally take between 3 and 6 working days to arrive.

Bulk wholesale deliveries

Weight	Delivery charge
0 - 2.50kg	£3.95 per unit
£3.95 per item up to a maximum charge of £11.85
2.51kg - 25kg	£4.95 per unit

All bulk wholesale deliveries are at cost and excluded from free delivery.

For rates to UK Islands and International destinations see our Delivery page

Read Our Blog

Search recipes

Filter your search:

Search tips...

Rated excellent by our customers

A banner showing selection of sunscreen products

Quick Apricot, Apple and Pecan loaf cake

Name: Quick Apricot, Apple and Pecan loaf cake
Total time: 1 h 30 min
Yield: 4
Cuisine: British
Ingredients: 175g/6oz ready-to-eat apricots, each chopped in half; 175g/6oz cooking apple (1 medium apple), cut into 1cm/½in chunks with skin on; 175g/6oz pecan nuts; pinch of salt; 1½ level tsp baking powder; 2 rounded tsp cinnamon for loaf, 1/4 level tsp for topping; 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; 4 tbsp demerara sugar or more soft brown sugar for the topping

Quick Apricot, Apple and Pecan loaf cake.

Posted by: kim
On: 14/07/2010

Cuisine

British

Time

1 - 2 hrs

Skill Level

Confident

Serves

Courses etc.

Desserts

You will need

Ingredient	Add
175g/6oz ready-to-eat apricots, each chopped in half		More products
175g/6oz cooking apple (1 medium apple), cut into 1cm/½in chunks with skin on	Awaiting stock	More products
175g/6oz pecan nuts		More products
pinch of salt		More products
1½ level tsp baking powder		More products
2 rounded tsp cinnamon for loaf, 1/4 level tsp for topping		More products
110g/4oz plain flour		More products
110g/4oz wholewheat flour		More products
110g/4oz butter, at room temperature	Available only in our Edinburgh shops	More products
175g/6oz soft brown sugar		More products
2 eggs, beaten	Awaiting stock	More products
3 tbsp milk	Awaiting stock	More products
4 tbsp demerara sugar or more soft brown sugar for the topping		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Preheat the oven to 180C/350F/Gas Mark 4.
Spread the nuts out on a baking sheet and toast them lightly for about 8 minutes. Use a timer so they don't burn. Once toasted let them cool a bit, then chop them roughly.
Using a large mixing bowl, sift the salt, baking powder, cinnamon and both flours into it.
Once sieved, add the bran from the sieve. Then add the rest of the ingredients except the fruit and nuts.
Take an electric hand whisk, beat the mixture slowly, then increase speed, mixing everything well.
Fold 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.
Put the mixture into the tin, level the top, sprinkle on the sugar and 1/4 teaspoon of cinnamon.
Bake in the centre of the oven for 1¼–1½ hours or until the cake feels springy in the centre.