Saturday, August 6, 2011

Apricot Sour Cream Bread






Ingredients:

185g butter, softened
180g castor sugar
4 eggs
1/2 cup chopped dried apricot
3/4 cup sour cream
160g self-raising flour
150g plain flour
1/2 tsp bicarbonate of soda
1 tbsp grated mandarin rind

  • Grease a bundt pan, sprinkle with flour and shake out the excess flour.
  • Sift flours with bicarbonate of soda.  Leave aside.
  • Cream butter, rind and sugar until light and fluffy; beat in eggs one at a time. Beat until well combined.
  • Fold in flours and apricot alternately with sour cream. 
  • Pour into prepared pan, bake for about 1 hour or until cooked.
  • Stand in the pan for 10 minutes before turning the cake on to a wire rack to cool.
  • When cold, dust with sifted icing sugar.
  • (Optional) Serve with sour cream.







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