Apricot and Hazelnut Bran Cake
photo by Tea Jenny
- Ready In:
- Preheat oven to 180 degree Celsius.
- Spray loaf tin or square cake tin with oil and line with baking paper.
- Combine the milk and all bran in a mixing bowl and soak for 5 to 10 minutes.
- Add the flour, brown sugar, dried fruits, hazelnuts and bicarbonate of soda and mix well.
- Pour mix into prepared tin and bake for 40 to 45 minutes.
Questions & Replies
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This is so good, it reminded me when my mum used to make a bran loaf it was a bit different from this one, hers had raisins. I think apricots and peaches have a lower GI than raisins so they are much better for us diabetics. I did think there was a lot of fruit in it and the next time I will just add one cup of fruit but it was very good. I love fruit cake of any kind and it's nice to know now I am diabetic I can still have this. The girls at work will love this so so nice. Thank you for posting. made for diabetic month November 2010
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