Sunday, January 9, 2011

Apple Loaf with Pecans and Apricots

Made this loaf today in anticipation of lunches this week. The recipe is from a book called Back to Home Baking.

Quick Apricot, Apple and Pecan Loaf Cake
6 oz (175 g) no-soak apricots, chopped in half (cut into smaller pieces)- (ended up as 1 heaping cup)
6 oz (175 g) cooking apple, 1 medium, cut into 1/2 " chucks with skins on (smaller is better)
6 oz (175g) pecan nuts- (ended up as 1 1/2 cups chopped)
a pinch of salt
1 1/2 t baking powder
2 t cinnamon- rounded
4 oz (110 g) whole wheat flour* (ended up as a scant less than 1 cup)
4 oz (110 g) plain flour* (ended up as a scant less than 1 cup)
4 oz (110) butter, room temperature
6 oz (175 g) soft brown sugar (ended up as 1 cup semi-packed)
2 eggs, beaten
3 T milk

Topping- cinnamon sugar mixture

Preheat oven to 350.
Spread pecans on a baking sheet and toast them lightly for about 8 minutes. Chop them roughly when cool.
Sift the salt, baking powder, cinnamon, and both flours. Add the rest of the ingredients except for the fruit and nuts. Mix in a mixer starting on a slow speed and increasing speed till everything is mixed thoroughly. Then lightly fold in the apricots, apples, and nuts.
When it is all folded in, add a drop more milk if necessary so mixture drops easily off the spoon. Put into a loaf pan and sprinkle with the cinnamon sugar.  Bake for 1 1/4- 1 1/2 hours or until cake feels springy in the center.
When cooked, let it cool for 5 minutes before turning it onto a wire rack. Let it get cold before you slice it- otherwise it will crumble.

 *I used spelt flour.

** Family said it tasted nice- but the apricots needed to be lots smaller. The pecans added a nice texture. I got the pecans from a family friend in Anthony, NM.

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