Guilt free pleasure – this is a healthy alternative to a traditional cake and a great one for the lunchbox. I grew up eating this cake for afternoon tea and my mum still cooks it on a regular basis.
I have to be honest and say that it’s not the prettiest cake around however with a smidge of butter it is moist and oh so yum.
Try cutting each slice in half or thirds, adding a little butter and even some apricot jam, arrange it nicely on a tray and it will be a big hit at your next morning tea session.
Bran & Apricot Cake
- 200 g (7 oz) of chopped dried apricots
- 2 cups (480 ml) of full cream milk
- 2 cups of pure bran (find this in the cereal section at the supermarket)
- 1 cup (200 g) raw sugar
- 2 cups (250 g) wholemeal self-raising flour
- Preheat your oven to 180C/350F.
- Combine the apricots, milk and bran and stir well then let it sit for between two and three hours.
- Add the sugar and flour and stir well. (You need to use your muscles as it is quite a dry mix).
- Spoon the mix into a well-greased loaf pan (I use cooking oil spray) and cook for approximatelt 60 minutes. Time may vary according to you oven so be sure to test to make sure that it is cooked. ( Test at the 55 minute mark with a skewer inserted into the centre of the cake should be dry when removed.)
- Turn out onto a wire rack after 5 minutes until cooled. Store out of the fridge wrapped in a tea towel or in aluminum foil.
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