This recipe started life as something a bit different, and evolved along the way as certain flavours and processes did not work. I soaked ready-chopped apricots in Chai (spiced Indian black tea), but the tea was just not strong enough to infuse the apricots with any of it’s spiciness.
So, the final outcome is as follows:
Pre-heat the oven to 170C/325F/Gas Mark 3. Grease and line a 2lb loaf tin, or use a liner.
230g Self Raising Flour and extra for dusting
1 tspn Nutmeg
2 tspns Mixed Spice
140 Whole Dried Apricots, chopped
45g Light Brown Sugar
75g Caster Sugar
150g Unsalted butter, softened
3 Eggs (I use Duck Eggs)
First, chop the apricots into small pieces. I used whole apricots as I find the ready-chopped ones too dry. Place these in another bowl and dust thoroughly with the flour.
Sift the flour and spices together in a medium-sized bowl. Beat the sugar and butter together. Add the eggs, one at a time, with a little flour, and beat. Repeat until you have used all the flour. Gently fold in the apricots and place the mixture into the tin. Bake for 60 minutes. When cooked, wrap in a tea towel and leave on a wire rack to cool.