Preparation time: 15 min + 1 hour cooling; Baking time: 50-60 minutes; Makes: 8½ x 4½ inch (21.5 x 11.5cm) loaf

Ingredients

• 160g (1¼ cup) whole wheat flour
• 155g (1¼ cup) all purpose flour
• 2½ teaspoons baking powder
• 125g margarine, diced (or unsalted butter, if you prefer)
• 100g (½ cup) sugar
• 2 tablespoons honey
• 240ml (1 cup) milk 
• 185g (6oz) dried apricots, diced
• 1 egg beaten
• Zest of 1 large orange

Instructions

1. Preheat the oven to 330ºF (165ºC) ten minutes before using. Grease and line the base of an 8½ x 4½ inch (21.5 x 11.5cm) loaf pan with overhanging parchment. Sift the flours and baking powder. Set aside.
2. Place the butter, sugar, honey, milk and dried apricots in a saucepan over high heat. Bring to the boil stirring continuously then remove from the heat, cover and set aside for 1 hour.
3. Stir in the egg, orange zest and sifted flours. Transfer onto the prepared pan and level the top. Bake 50-60 minutes or until golden on top and a skewer inserted in the middle comes out clean.
4. For cup measures, 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. I use a 240ml American cup.

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 330ºF (165ºC) for 60 minutes.

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