A holiday favourite in the former Czechoslovakia, this moist and delectable loaf is sweetened with the natural goodness of honey and filled with wholesome nuts and fruit. Makes one cake.
A holiday favourite in the former Czechoslovakia, this moist and delectable loaf is sweetened with the natural goodness of honey and filled with wholesome nuts and fruit.
1/2 cup (125 ml) dried apricots, chopped
1/4 cup (60 ml) dark rum
2 large free-range eggs
1 cup (250 ml) honey
1/3 cup (80 ml) extra-virgin olive oil
Zest and juice of 1 lemon
Zest and juice of 1 orange
1/3 cup (80 ml) natural sugar, such as Sucanat or Rapadura
1 tsp (5 ml) sea salt
1/3 cup (80 ml) apricot jam
2 3/4 cups (685 ml) whole wheat or spelt flour
1 tsp (5 ml) non-aluminum baking powder
1/2 cup (125 ml) almonds, slivered, or walnuts or cashews, chopped
Butter, to grease pan
In a small bowl, soak apricots in rum for at least 30 minutes. Preheat the oven to 350°F (180°C) and grease a loaf pan with butter.
In a bowl, beat the eggs with a whisk. Stir in honey, oil, lemon and orange zest and juice, sugar, salt and jam. In another bowl, sift the flour and the baking powder. Strain the apricots, reserving the rum. Alternately add the flour and the rum to the wet ingredients. Fold in the apricots. Pour batter into the pan and sprinkle with nuts.
Bake on the lower oven rack for 50 to 55 minutes, or until the center of the cake is firm when pressed. Remove from oven and cool on a rack. Makes one cake.
Source: alive #230, December 2001