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Becky's Food Page 39 Apricot and Orange Loaf.

February 26th 2009

Apricot and Orange Loaf

Apricot and Orange Loaf


  • 100g (4oz) ready to eat dried apricots
  • An orange
  • 100g (4oz) self-raising flour
  • 100g (4oz) soft margarine
  • 100g (4oz) light soft brown sugar
  • 2 eggs
  • 100g (4oz) icing sugar
  • 2 tablespoons of orange juice
  • A loaf tin measuring 20.5 x 12.5 x 8cm (8 x 5 x 3.5 in)


  1. Put the loaf tin onto baking parchment or greaseproof paper. Draw around the bottom of the tin and cut out the shape.
  2. Grease the tin and put the paper into the bottom. Turn the oven on to heat up to 180C, 350F, gas mark 4.
  3. Use kitchen scissors to snip the dried apricots into small pieces. Cut them so that they fall into a large mixing bowl.
  4. Grate the rind off the orange. Try not to grate any of the white pith underneath. Scrape the rind into the bowl.
  5. Sift the flour into the bowl. Add the margarine and brown sugar. Break the eggs into a cup, then pour them in too.
  6. Put the bowl onto a damp dishcloth. Beat the mixture firmly with a wooden spoon until it is light and fluffy.
  7. Scrape the mixture out of the bowl into the loaf tin. Smooth the top with the back of a spoon to make it level.
  8. Bake the loaf for about 40 minutes, until it rises and turns golden. Leave it for a few minutes, then turn it out onto a wire rack.
  9. Sieve the icing sugar into a bowl. Mix in some orange juice a little at a time until it is like runny glue. Pour it over the loaf.

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