Not sure how often friends ‘drop in for afternoon tea’ these days, but if you get a last minute call to say they’re on the way this quick and easy tea cake might work for you. Although I think I’d take the time to cut the apricots up and not just add them whole to the mixture.
Another one from Mum’s bowling club days….. If you leave the nuts out and increase the amount of marshmallows these could be a fun lunchbox filler or slice to go with coffee.
Most of the sponge pudding recipes I’ve seen have apples or a jam base. This one’s a bit different as it has dried apricots. You could use stewed fresh apricots in season if you wanted to.
The wholemeal flour in this fruit cake means that this isn’t at a traditional Fruit Cake, but it has heap of flavour and is nice and quick to make.
It looks like Mum’s collected this recipe off the back of the condensed milk tin. I don’t especially remember her making it, but it looks great and I think I’ll try it out myself.
It looks like this recipe has been cut off the side of a packet, although I’m not sure which packet it came from. I do know that it makes a great slice, really good for afternoon teas or to take on a picnic.
APRICOT LOAF
Chop apricots, place into a basin with boiling water and soda, cover and stand ½ hour. Sift flour and salt into a basin, rub through margarine, add sugar, egg and apricot mixture, mix to combine. Grease loaf tin 22cm x 9cm x 6cm deep and sprinkle some oats over from the topping, then spoon in apricot batter. Melt margarine, add topping ingredients and mix well. Spoon topping over batter. Bake in a moderately hot oven 190ºC for 45-50 minutes. Cool slightly in the tin, remove and cool. Serve sliced and buttered if desired.
Beb's Recipe Drawer 