Prep 20 mins
Cook 45 mins
This very quick recipe came from a friend who brought it to work to share regularly.
- 1 cup chopped apricot
- 1⁄2 cup currants
- 1⁄2 cup sultana
- 1⁄2 cup sugar
- 1⁄4 lb butter, softened
- 2 cups self raising flour
- 2 large eggs, beaten
- chopped preserved gingerroot (optional)
- chopped pecans or walnuts (optional)
- Grease a 7'x3'x2' loaf tin.
- Pour a (250ml) cup of boiling water over fruit, sugar and butter.
- Add the eggs and flour.
- Pour into the loaf tin and bake in a moderate oven for about 45 minutes.
In Australia, we happen to have sultanas AND raisins. And they are DIFFERENT.
Jan, your so right, this hast to be the quickest loaf that I have ever made. I used Splenda for the sugar, a scant 1/2 cup of a non-hydrogenated margarine and went with just the apricots and currents to trim back on the sugars the sultanas would have added. It was still fruity and delicious. What a treat to go with afternoon coffee! It could also be used as a very quick guest pleaser over the holidays.
So quick and easy to put together. I used currants and pre diced apricots and it was in the pan in no time at all, I also used Hermesetas in place of the sugar and Logical margarine for the butter. The DM just loves this sweet treat which I also had a taste of and found it to be beautifully moist though a little sweet for my taste but as said it was made for the DM, thanks Jan for a great little recipes.