Apricot Cherry Loaf with Orange

Liz’s Cakes and Bakes

Apricot Cherry Loaf with Orange myfavouritepastime.com_8894

I hope everybody is fine. I did not travel. Life just got a little busier than usual, with so many appointments, chores to finish and things to do. I never seem to finish my posts no matter how hard I try. Today I decided, enough is enough, sat down squarely and forced myself to finish one post. Boy ain’t I relieved? 

Apricot Cherry Loaf with Orange myfavouritepastime.com_8891This cake was baked several weeks ago. There was a yoghurt sale and I bought several litres. We ate them, used them for dressings and desserts, got extremely bored and then decided to bake a few cakes, this being one of them. It’s very easy to make and tastes very delightful.

I am also trying to clear my pantry. I don’t want to start the new year with six month old ingredients. So cooking and baking now starts with ingredients at hand. Yesterday I had a random salad, made from leftovers: peach slices, baby arugula (rocket), granny smith apples, feta cheese and some juicy sticky dates. The salad tasted very nice…I think I’m going to post it. I wish you a wonderful week. We have lots of sunshine today. I wish I could share with those who are freezing, if only there was a way of sharing.

  • Ingredients 
  • 300g (10½oz, 2½ cups) all-purpose flour
  • 5ml (1 teaspoon) baking soda (bicarbonate of soda)
  • 5ml (1 teaspoon) baking powder
  • 120g (½ cup, 4½oz, 1 stick + 1 tablespoon) butter
  • 140g (5oz, ½ cup + 2 tablespoon) sugar
  • 2 eggs
  • 160ml (⅔ cups, 5.4fl oz) plain yoghurt
  • 80g (3oz) dried apricots chopped
  • 45ml (3 tablespoons) fresh orange juice
  • 60g (2½oz) glace cherries chopped
  • Zest (rind) of 1 lime (optional) I added at the last minute…and loved it

Apricot Cherry Loaf with Orange myfavouritepastime.com_7766Please always remember to assemble all ingredients before you start

Apricot Cherry Loaf with Orange myfavouritepastime.com_7763Pour the orange juice over the apricots and let stand for 30 minutes. Grease or spray a 9 x 5” (23 x13cm) loaf pan and dust with flour. Preheat the oven to 350°F (175°C).

Spiced Carrot, Currant and Lime Muffins myfavouritepastime.com_7260Sift flour, baking soda and baking powder. Set aside.

Apricot Cherry Loaf with Orange myfavouritepastime.com_7769Combine butter and sugar in a bowl

Apricot Cherry Loaf with Orange myfavouritepastime.com_7772Beat butter and sugar until light and fluffy then beat in eggs one at a time until well combined.

Apricot Cherry Loaf with Orange myfavouritepastime.com_7776This is what the mixture looks like after beating in all the eggs

Apricot Cherry Loaf with Orange myfavouritepastime.com_7779Add the yoghurt and beat for about 30 seconds

Apricot Cherry Loaf with Orange myfavouritepastime.com_7783Fold in the sifted flour

Apricot Cherry Loaf with Orange myfavouritepastime.com_7786 then the apricots, glace cherries and zest of lime (if using).

Apricot Cherry Loaf with Orange myfavouritepastime.com_7790This is what the final mixture looks like

Apricot Cherry Loaf with Orange myfavouritepastime.com_7791Spread mixture into prepared tin (pan) and bake for about 1-1¼ hours until golden or until a skewer inserted in the middle, comes out clean. I baked the cake at 350°F (175°C) for 50 minutes, then reduced the temperature to 340°F (170°C) for 10 minutes, total 1 hour

Apricot Cherry Loaf with Orange myfavouritepastime.com_7793Leave cake to stand in tin for 5 minutes then transfer on a cooling rack.

Apricot Cherry Loaf with Orange myfavouritepastime.com_8896Slice the cake and serve, with tea, coffee or as a snack

Apricot Cherry Loaf with Orange myfavouritepastime.com_7822It tasted very nice. I hope you enjoy it too.

Apricot Cherry Loaf with Orange

Preparation Time: 35 minutes including soaking time; Baking time: 50-75 minutes; Serves: 10 slices

Ingredients

  • 300g (10½oz, 2½ cups) all-purpose flour
  • 5ml (1 teaspoon) baking soda (bicarbonate of soda)
  • 5ml (1 teaspoon) baking powder
  • 120g (½ cup, 4½oz, 1 stick + 1 tablespoon) butter
  • 140g (5oz, ½ cup + 2 tablespoon) sugar
  • 2 eggs
  • 160ml (⅔ cups, 5.4fl oz) plain yoghurt
  • 80g (3oz) dried apricots chopped
  • 45ml (3 tablespoons) fresh orange juice
  • 60g (2½oz) glace cherries chopped
  • Zest (rind) of 1 lime (optional) I added at the last minute…and loved it

Instructions

  1. Pour the orange juice over the apricots and let stand for 30 minutes. Grease or spray a 9 x 5” (23 x13cm) loaf pan and dust with flour. Preheat the oven to 350°F (180°C). Sift flour, baking soda and baking powder. Set aside.
  2. Beat butter and sugar until light and fluffy. Beat in eggs one at a time until well combined. Add the yoghurt and beat for about 30 seconds.
  3. Fold in the sifted flour, then the apricots and glace cherries and zest of lime (if using).
  4. Spread the mixture into prepared tin (pan) and bake for about 1-1¼ hours until golden or until a skewer inserted in the middle, comes out clean. Leave cake to stand in tin for 5 minutes then transfer on a cooling rack. Slice and serve.
  5. **I weigh the flour and butter. I do not use cup measures. The weight of a cup of flour tends to vary based on individual interpretation, publication and size of cup used (from 125g to 130g to 155g per cup)
  6. Cup measures based on assumption, that 1 cup = 125g flour so that would be the US cup of 237ml, not the Australian Cup. The Australian cup = 155g flour so that would change cup measures.

Points to Note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven I baked the cake at 350°F (175°C) for 50 minutes, then reduced the temperature to 340°F (170°C) for 10 minutes, total 1 hour. It can be baked at 340°F.
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. Best advice: use a weighing scale, you’ll get the best results.
  • Last updated: 22 November 2014

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

77 thoughts

    1. […] perfect with the cherries evenly spread in the cake. I have made several others for example the, Apricot Cherry Loaf with Orange and it was perfect […]

    1. […] Inspiration for this recipe came from myfavouritepastime.com. […]

      I am so glad this Cherry Loaf inspired you to make a Christmas Cake. You’ve made my day…I wish you a wonderful week!
      Liz
      Liz

  1. This cake looks so good, Liz. Those pieces of fruit are so colorful. I bet they surprise people when served for the first time — and then smiles erupt. I know I would. 🙂

    1. Hey John,
      Welcome back. How was your trip? I hope your enjoyed every moment of it. I shall be heading to Bartolini Kitchens to read more about it. John, I love colourful things and the cake tasted very nice. I was actually the first to smile broadly and enjoy a slice. Thanks so much for visiting Ontario. I wish you a wonderful weekend. Hugs to Max.
      Liz

    1. Hi Hari,
      Long time, no see. You must be very very busy. I hope all is well for you. The cake was good while it lasted. Have a wonderful day or is it night by now? I think it is.
      Liz

        1. Hi Hari,
          I can see why you’ve been so busy. Hope everything you’re taking care of is okay. I have read the story and learnt about the four alert levels of volcanic activity, Awas representing the most urgent situation. I hope you stay safe. You guys are pretty brave (there’s a man riding a bike and the volcano is spewing ash….). Wish you all the best, Hari.
          Bon Courage!
          liz

        2. Thank you, Liz!
          We have been praying for everybody’s safety. Hopefully, the situation will get better soon. 🙂

        3. My thoughts and prayers are with all the people living near the Volcano. I trust it will get better, very soon. Keep safe, Hari. Best wishes!

    1. Hi
      What a beautiful and encouraging comment. I did enjoy eating every morsel of the cake. I was in heaven for sure…thanks so much and wish you a fabulous week.
      Liz

  2. Looks very moist, and quite appropriate with Christmas coming up.

    I need to clean out my fridge and pantry. If the oldest thing in there was only 6 months old, well, that would a nice change from the usual 5 year old partly used jars. 🙂 Have great week.

    1. Hi Lignum,
      A few weeks ago I had those five year old partly used jars in my fridge. One day I woke up and removed everything and started the process of opening, smelling and discarding. It took me a whole day but now I can happily open the fridge and linger around with a huge smile on my face…before I would quickly grab a jar and quickly slam the door in disgust…ha ha. Happy clearing. Have a lovely evening.
      Liz

    1. Hi Aunt Juju
      Ha ha thats great. My fridge is now spotless clean. I open it at least ten times a day just to give myself a huge pat on the back. It feels so good…happy cleaning and hope you enjoy the turkey. I’m waiting for the Christmas turkey…Thanksgiving is long gone. Happy Thanksgiving!
      Liz

  3. This looks quite yummy. Busy, I just can’t imagine that! Ha ha ha! Life does indeed get crazy. With our Thanksgiving coming and then Christmas it will only get worse. Friday is Ewan’s birthday and Jack’s Thanksgiving feast at school. Today I made treats for Ewan’s school, burned a batch somehow and had to make more. Tomorrow I need to make a cake for his birthday and a dessert and veggie tray for Jack’s school. Busy, not at all! Hopefully things will slow down, like in 18 years or so!

    1. Hi Mama D,
      It’s good to hear from you after such a long silence from my side. We already had our thanksgiving and had one humongous roast turkey, that lasted one week. It was turned into sandwiches and other things. You are one super busy mum. I can’t remember when I last baked a birthday cake. I’ve become so lazy, I just buy them. I hope Ewan enjoys his birthday and and Jack, the feast. Thanks so much for being here despite your very busy schedule. I hope you enjoy the rest of the week…and 18 years? that sounds like an eternity, but that’s what parenting is all about. I’ve spent more than half my life just parenting and I still have a long way to go….enjoy the week!
      Liz

      1. I am sure you are quite busy too! Parenting won’t stop in 18 years, but at least I won’t be active in their daily lives or driving them around or feeding them constantly. Our Thanksgiving will be quite compared to our usual crowd of 20 plus at our house. This year we are going to my mother in law’s. There will only be 10 of us and she is buying the turkey and some sides so not the usual cooking madness I am used too, just the drive with the kids. We’ll see how that goes! Thanks for stopping by.

        1. At least you’ll have a break and relax. Hopefully, you’ll have a good time laughing and chatting. I wish you all the best and hope things go as planned. Enjoy the Thanksgiving and hugs to Ewan.
          Liz

      2. Oh yeah, we have a family rule….it isn’t your birthday without a homemade cake! Well, unless you want pie, but homemade nonetheless! That family tradition hasn’t stopped yet. I didn’t get the Ewan’s cake today so early tomorrow morning it is…

        1. Oh yes I used to have that tradition and it worked very well with the first two children. When the third and fourth arrived, things changed…and it’s never been the same again. I wish you all the best with Ewan’s birthday. Hugs to him. Thanks and have a fabulous weekend.
          Liz

        2. I can see how it would get difficult with four kids! I will do my best to maintain this tradition despite all the madness life brings us. Last year Ewan’s birthday was on Thanksgiving Day and we still and a cake in addition to all the other food and desserts! Enjoy your weekend.

        3. I admire your spirit and motivation. Please keep it up. Enjoy Thanksgiving and I hope Ewan had a wonderful birthday. Best wishes!
          Liz

  4. Liz, I know the feeling of being caught up in so much and the blog suffers, unfortunately. I happy to be here this evening and to look through the recipe for your pretty loaf cake. I love the idea of adding the orange juice to the apricots to infuse them with their citrus flavor. And, the addition of lime zest sounds just wonderful. Thank you for sharing this recipe with us…I’m thinking these would make perfect gifts for our neighbors.

    Wishing you a happy week as well!
    Allison

    1. Hi Allison,
      It’s so nice to see you. I am planning to bake some fruit cakes to give friends and neighbours for Christmas. I love fruit cakes…
      Thanks so much for the kind words, Allison. I wish you a happy blogging and a fabulous week.
      Best wishes!
      Liz

  5. Busy here as well! I have not completely defeated writer’s block, but I still enjoy reading your posts and look forward to them. 🙂 Have a good week!

    1. Thanks so much. I enjoy looking at your photos and reading your thoughtful posts. They are always so refreshing. Have a wonderful week too!
      Best wishes,
      Liz

  6. Mmmm, I just love the look of the golden brown outside of that cake – looks lovely, and so colorful inside! I wish you could share some of that sunshine with us in London, it’s so grey and dreary here!

  7. Hi, Liz. The Apricot Cherry Loaf with Orange looks quite delectable. I am also quite intrigued by this salad that you made! It sounds fantastic – especially with the mejool dates, which I have been craving for some odd reason. The feta must have been the perfect counterbalance to the honeyed fruit. Have a great day – stay warm (and less busy, if at all possible – I do love your posts. 🙂 ). Warmly, Shanna

    1. Hi Shanna,
      You always make my day. You have so much energy and motivation. Thanks so much for the kind words. I did enjoy the combination of dates and feta..it was so good. Thanks for loving my posts. I love yours too. I shall be visiting your blog, shortly.
      Liz

    1. Hi Sylive,
      I’m so happy to see you after a long time, Sylvie and to learn about cakes eaten for Epiphany. How cool.I shall remember that every time I make this cake. Have a fabulous week!
      Liz

    1. Hi Ralph.
      I am sulking. I saw beautiful photos, from your party…and where did my invitation go? Thanks for the kind words. Have a lovely day!
      Liz

        1. Whew. Thanks. 😀
          Is anise something to do with aniseed ?? Anise evening …..ummm …. probably got to wear a toga and go out bare foot picking anise when the moon is full 😉 Perhaps not. I’ll blog instead 😆

  8. Beautiful photography – as always. I’ll bet this is the kind of cake that just gets better and mellower as it sits, that is if it lasts? Makes my mouth water! Years ago I used to make cakes which were called “Friendship Cakes”, you had a starter and you used part of it each time with other ingredients and lots of dried fruit and it would make 4 or 5 loaf cakes at a time. With a growing family they did not last long at all. You always added a bit more flour and sugar to the “starter” and put it back in the fridge for next time. I got the original starter from my aunt who has now passed away. Wish I could find that recipe! The look of this cake of yours reminded me of that. Life can sure get busy at times and as you said, it’s hard to finish things unless you make a concerted effort. I’m like that right now, many different things going on and time to sit down for a couple of hours or more to blog aren’t happening! Good for you taking the time! I’m hoping to remedy that for myself shortly! Anyway, hope you are able to enjoy the sunshine and keep warm! Cheers, Liz!

    1. Hi Sandy,
      I made so many fruit cakes that week. I am going to post some more and yes they do gat better and mellower with time. I have never heard of “Friendship Cakes’ and starter concept. It sounds so intriguing. I wish you could find the recipe and share with all of us. That would be so cool.
      I enjoyed the sunshine. I wished it could last forever. I am planning to make the bread tomorrow. I had too much backlogged messages that I needed to clear. Now I’m good to go. Enjoy your evening. And thanks so much for your friendship. I wish you a fabulous week!
      Liz

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