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Quick Apricot, Apple and Pecan loaf cake

Quick Apricot, Apple and Pecan loaf cake.

Posted by: kim




1 - 2 hrs

Skill Level




Courses etc.


You will need

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

Sorry unavailable

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 Available only in our Broughton Street shop More products
3 tbsp milk   Available only in our Edinburgh shops 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.


  • 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.

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