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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Modified from the recipe that appeared on the Post Grape Nuts box around 1981. Ingredients:
2/3 cup dried apricot, finely chopped |
1 1/4 cups yogurt or 1 1/4 cups sour milk |
2/3 cup post grape-nuts cereal |
2/3 cup whole wheat flour |
1 cup all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup brown sugar |
1 egg, well beaten |
3 tablespoons butter, melted or 3 tablespoons oil |
2 tablespoons honey |
Directions:
1. Preheat oven to 350°F.
2. Soak apricots in boiling water.
3. Pour yogurt over cereal to soak while mixing other ingredients.
4. Sift flours with baking powder, baking soda, salt, and sugar.
5. Add egg, oil, and honey to cereal mixture and mix well.
6. Then add flour mixture and stir only enough to dampen flour.
7. Drain apricots. Chop finely and stir into batter.
8. Pour into greased 8 x 4 inch loaf pan.
9. Bake at for about 50-60 minutes or until cake tester comes out clean.
10. Cool in pan for 10 minutes.
11. Remove from pan and finish cooling on rack.
12. Wrap in wax paper and store several hours or overnight before slicing.
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