Doctor's Review: Medicine on the Move

October 17, 2017
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Apricot-walnut loaf

Visitors to Dublin’s Clarence Hotel, owned by Bono and The Edge of the Irish rock group U2, are often served this homespun fruit loaf (adapted here) at afternoon tea.

3 c. (750 ml) dried apricots, chopped (about 12 oz./375 g)

1½ c. (375 ml) boiling water

2 tbsp. (30 g) butter

1 c. (250 ml) muscovado sugar (also known as Barbados or moist sugar, is a type of unrefined sugar with a strong molasses flavour)

1 tsp. (5 ml) salt

1½ c. (375 ml) all-purpose flour

1 c. (250 ml) whole-wheat flour

1 tsp. (5 ml) baking soda

¼ tsp. (1.25 ml) grated nutmeg

¼ tsp. (1.25 ml) ground cinnamon

½ c. (125 ml) raisins

½ c. (125 ml) walnuts, chopped

1 large egg, beaten

2 tbsp. (30 ml) honey

Preheat the oven to 375°F (190°C). Butter a 9- x 5- x 3-inch (23- x 13- x 8-cm) loaf pan.

In a large bowl, combine the apricots, water, butter, sugar and salt. Let sit for 10 minutes, or until the butter is melted. In a separate bowl, sift together both flours, the baking soda, nutmeg and cinnamon. Stir into the apricot mixture. Stir in the raisins, walnuts and egg.

Transfer the batter to the prepared pan and bake for 60 to 65 minutes or until the top is golden and a skewer inserted into the centre comes out clean. Remove from the oven and let cool for 5 minutes. Invert the cake and then turn it upright.

Meanwhile heat the honey in the microwave for 20 to 25 seconds, or until runny. Brush the honey over the top of the warm cake. Let cool completely before cutting into slices. Serves 8 to 10.

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