Apricot and Marmalade Loaf


This cake is baked in a loaf tin. The fruit makes it very moist and the flavours improve with keeping.

Apricot and Marmalade Loaf

Preheat the oven to 160c and prepare a 2lb loaf tin.


3 large eggs, beaten

175g self raising flour

2 teaspoons ginger

75 softened butter

75g light muscovado sugar

150g apricots, peeled and chopped

4 tablespoons marmalade

Beat all the ingredients together until smooth but only for a minute or two. Bake for about an hour or until the cake is golden brown, firm to touch and shrinking away from the sides of the tin.




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