1/2 c Dried apricots; roughly
-chopped
1/4 c Dark rum
2 lg Eggs
1 c Clover honey
1/3 c Vegetable oil
Grated peel and juice of 1
-lemon
Grated peel and juice of 1
-orange
1/3 c Sugar
1 ts Salt
1/3 c Apricot jam
1 3/4 c White rye or unbleached
-all-purpose flour
1/4 c Cake or unbleached
-all-purpose flour
1/2 ts Baking soda
1/2 c Slivered almonds; or roughly
-chopped
; walnuts or cashews
In a small bowl, soak the apricots in the rum for at least 30 minutes.
Strain and reserve the excess rum.
Preheat the oven to 350 degrees. Grease a 10 by 5-inch loaf pan.
In a mixing bowl, beat the eggs with a whisk. Stir in the honey,
vegetable oil, grated lemon and orange peel, juice, sugar, salt, and
apricot jam.
Sift the flour and baking soda into another bowl.
Add the flour alternately with the rum to the honey cake mixture.
Fold in the apricots. Scoop the batter into the prepared pan and
sprinkle with the nuts.
Bake on the lower oven rack for 50 to 55 minutes, or until the center
of the cake is firm when you press it. Remove from the oven and cool
on a rack.
Yield: 1 cake
Yields
1 servings