Moist Apricot Rolls (Using Nut Roll Tins)
Another recipe using 2 nut roll tins. Recipe from an old Women's Weekly cookbook from the 80's. As with other nut or date rolls, serve sliced into rounds with butter. Suggested cakes keep a few days or they can be sliced and wrapped in plastic in single serves for freezing
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READY IN: 1hr 40mins
SERVES: 10
YIELD: 2 roll cakes
UNITS: US
INGREDIENTS
Nutrition- 2⁄3cup dried apricot, chopped
- 125
- 3⁄4cup caster sugar
- 2
- 3⁄4cup plain flour
- 1
- 1⁄3cup milk
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DIRECTIONS
- Cover the apricots with hot water and allow to stand for 30 minutes. Drain well.
- Grease two nut roll tins and preheat oven to 190°C.
- Cream butter and sugar using an electric mixer, until light and fluffy.
- Beat in the eggs, one at a time. Beat until combined.
- Stir in half of the sifted flours with half of the milk.
- Stir in remaining flours and milk.
- Stir in the apricots.
- Spoon mixture evenly into the prepared tins. Tins should be kept upright.
- Bake in the oven for 1 hour.
- Remove from the oven and allow cakes to remain in the closed tins for 10 minutes.
- Carefully remove the lids and turn cakes out onto a wire rack to cool.
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