Apple, Apricot and Pecan Cake

Prep Time: About 2hrs (inc cooking)

Ingredients

• Pinch of Salt
• 1 1/2 teaspoons of Baking Powder
• 2 rounded teaspoons Cinnamon
• 110g Plain Flour
• 110g Wholemeal Flour
• 110g Butter (softened)
• 175g soft Brown Sugar
• 2 beaten Eggs
• 3 tablespoons Milk
• 175g Cooking Apple -cut into chunks (peel on)
• 175g Ready to eat Apricots - chopped
• 175g Pecan Nuts

Process

• Preheat the oven to 350f/180c/Gas 4 and toast the nuts for about 8 minutes, then cool them and chop roughly.
• Sift the Flours, Cinnamon and Baking Powder together into a bowl.
• Add the Eggs, Butter, Sugar, Milk and mix with a hand blender set to low speed.
• Next add the fruit and nuts along with additional milk of needed to get a consistency that falls slowly from a spoon.
• Divide the mixture evenly between two lined, 1 pound, bread tins ( or put it all into one 2 pound loaf tin ) and bake in the oven for between 1 1/4 -> 1 1/2 hours until springy to the touch.
• Cool in the tin for 5 minutes & then on a cooling rack.

Variations

Sprinkle the top with a mix of 1/4 teaspoon of Cinnamon & 3 crushed brown sugar cubes before baking.