This is one of those “no nonsense, non-frilly” cakes that taste really good and are wonderfully quick and easy to get on the table. Definitely worth a place in any home baker’s cake repertoire.

Makes: About 10 – 12 slices

Time: Prep: 25 – 30 min. Baking: 65 – 75 min + cooling + decorating (optional)

Level: Easy

Need: A 2lb/1kg loaf tin or a silicone mould*

* Until recently I was rather sceptical about silicone moulds, then someone gave me one as a gift and I felt that I ought to use it. It was excellent, so I’ve used it again, and again. All I do is brush the inside with melted butter and every cake has come out perfectly without any sticking.

Ingredients

110g/4oz plain flour
pinch of salt
1½ tsp baking powder
70g/2½oz wholemeal flour
50g/1¾oz ground almonds
110g/4oz softened butter or baking spread at room temperature
175g/6oz soft light brown sugar
2 medium eggs, beaten
50ml/1¾fl oz milk
150g/5½oz dried apricots, chopped (+ some to decorate, maybe)
70g/2½oz nuts – cashews work well, especially whole or in large pieces
110g/4oz dried dates, chopped
A dusting of Demerara sugar (optional, for alternative finish – see 6A below)

Method

1. Preheat the oven to 180°C / 160°C fan / 350°F / Gas 4. Line the tin with baking parchment (not necessary if using a well buttered silicone mould).

2. Sift the plain flour, salt and baking powder into a large mixing bowl. Stir in the wholemeal flour and ground almonds. Add the butter, sugar, eggs and half of the milk.

3. Beat the mixture well, either with a wooden spoon or an electric mixer. Once mixed, fold in the apricots, dates and nuts.

4. Add some more milk if necessary, to create a mixture that drops easily off a spoon, then spoon or pour it into the tin/mould.

5. Level the top and bake in the centre of the oven for 65 – 75 minutes or until the cake feels springy in the centre and a cocktail stick comes out clean and dry when inserted down into the middle of the cake. Let it cool for about 10 minutes in the tin/mould, then turn it out on to a wire rack until completely cold.

6. To decorate, brush the top with warmed & sieved apricot jam and add the reserved apricots (+ dates and nuts maybe). Brush again with more jam.

6A. For an even easier finish simply sprinkle the top of the cake with Demerara sugar before baking, but you’ll need to keep an eye on it and be ready to cover it with foil if it looks like burning towards the end of the bake.

Gallery

I hope you enjoy this lovely cake. If you want more cake recipes click this link, or have a look at my site for lots of other great recipes, both sweet and savoury. Below are a few that I’d love you to try:

Quick Square Victoria Sponge Cake