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.