Moist Apricot Rolls (Using Nut Roll Tins) |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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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 Ingredients:
2/3 cup dried apricot, chopped |
125 g butter, room temperature |
3/4 cup caster sugar |
2 eggs |
3/4 cup plain flour |
1 cup self-raising flour |
1/3 cup milk |
Directions:
1. Cover the apricots with hot water and allow to stand for 30 minutes. Drain well.
2. Grease two nut roll tins and preheat oven to 190°C.
3. Cream butter and sugar using an electric mixer, until light and fluffy.
4. Beat in the eggs, one at a time. Beat until combined.
5. Stir in half of the sifted flours with half of the milk.
6. Stir in remaining flours and milk.
7. Stir in the apricots.
8. Spoon mixture evenly into the prepared tins. Tins should be kept upright.
9. Bake in the oven for 1 hour.
10. Remove from the oven and allow cakes to remain in the closed tins for 10 minutes.
11. Carefully remove the lids and turn cakes out onto a wire rack to cool.
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