Honey Apricot Loaf

I've got this recipe from That's Life, an Australian magazine. I did a little change in the measurement of dried apricots. Instead of using 3/4 C, I used 1 C. I've been forgetting to buy a medium sized loaf pan so I have to use a bigger one. This is the reason why I had to adjust the baking time. Instead of 40 - 45 minutes, I baked the loaf for 30 minutes. 

I love apricots! They taste similar to mangoes so I am thinking that may be I would use mangoes instead of apricots. Baking this recipe is quite easy. Just make sure that you have all the ingredients ready while you're boiling apricots in honey and water mixture. By the way, use pure honey. When folding in the apricots and sifted flour, use a metal spoon because it can incorporate more air than wooden spoons.

Ingredients:

1 1/4 C self - raising flour, sifted

1/3 C brown sugar, packed

1/2 C honey

100 g butter, softened

3/4 C dried apricots

2 eggs

1/2 C water

Procedure:

1. Chopp the apricots and put in a small saucepan. Add the water and the honey. Bring to a boil. When it gets a bit thicker, remove from fire and let cool. Set aside.
2. Cream the butter using an electric mixer. Add the sugar. Mix until creamy. Add the eggs one at a time until well blended.
3. Fold in the sifted flour and apricot/honey mixture alternately.
4. Pour the batter in a greased loaf pan.
5. Bake in a preaheated oven at 170 C. Bake for 40 - 45 minutes.