Friday, January 2, 2015

Apricot Ginger Cake

Very quick and easy and great for morning teas. 

Base
250g butter melt and add
160g sugar dissolve and add
290g (2 cups) SR Flour
2 eggs (beaten)
Spread ⅔ mixture in a lined lamington (28cm x 18cm internal) tin.
Filling
1 tin pie apricots drained (you can get this in Woolies)
110g (½ cup) chopped 'naked ginger'
110g (½ cup)  sultanas
1 teaspoon cinnamon or mixed spice
Spread filling over base, then dot remaining mixture over the top - try to spread evenly.
Bake in a moderate oven (180 degreesC) for 45 minutes.

When cold, cut into squares and dust with sieved icing sugar.

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