Saturday, August 6, 2011

Apricot Sour Cream Bread


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.


  1. With a cup of tea, it'll be perfect!

  2. This comment has been removed by a blog administrator.


Thank you for visiting my blog. I always love reading your thoughts and comments!

Related Posts Plugin for WordPress, Blogger...