• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 125g wholemeal flour
  • 125g high protein flour
  • 1 tsp bicarbonate of soda
  • 225ml lukewarm water
  • 150g soft brown sugar
  • 75g butter
  • 100g dried apricot, chopped
  • 35g pecan nuts, chopped
  • 1 egg
  • 1 tsp vanilla essence


  1. Grease an 18 x 11 x 10cm loaf pan with melted butter. Preheat oven to 180°C.
  2. Combine lukewarm water, sugar and butter in a saucepan and melt until sugar dissolves, stirring frequently. Add in apricots. Leave aside to cool completely. Stir in egg and vanilla essence.
  3. Sift flour and bicarbonate of soda into the cooked mixture. Add in wholemeal flour and nuts. Mix well. Pour batter into prepared pan and bake in preheated oven at 180°C for 20 minutes. Reduce heat to 170°C and bake for 40 to 50 minutes or until cake is cooked through when tested with a skewer.
  4. Turn cake out onto a wire rack to cool. Cut loaf into neat slices.

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