Cranberry, Apple, Apricot and Pumpkin Seed Cake

Another day, another cake! Another seedy fruity oily cake too. But this time with dried apricots which become so succulent with the oil that they almost seem fresh! This is one cake you can eat for breakfast and not feel guilty about!

What you need:

250g Self-raising flour

2 medium apples

60g pumpkin seeds

60g dried cranberries

50g dried apricots

100g brown sugar

10 dessert spoons of vegetable oil

1: Preheat the oven to 180 degrees (or 160 for a fan oven) and grease a loaf tin with vegetable oil.

2: Grate the apples.

3: Mix all the ingredients together, making sure the grated apple is well mixed in, and add the spoonfuls of vegetable oil mixing it into the dry ingredients well. If you leave little clumps of brown sugar you get surprise pops of caramel. Mmm!

4: Put the mixture into the greased loaf tin and bake for 30 minutes or until a knife comes out clean.

Advertisements

One thought on “Cranberry, Apple, Apricot and Pumpkin Seed Cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s