| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | St, Ivel | 1 | servings | |
INGREDIENTS
| 115 | g | St Ivel Gold Light; (4oz) |
| 115 | g | Soft brown sugar; (4oz) |
| 2 | Eggs; size 3, beaten | |
| 225 | g | Self-raising flour; sifted (8oz) |
| 2 1/2 | ml | Bicarbonate of soda; (0.5tsp) |
| A pinch of salt | ||
| 1 1/4 | ml | Ground nutmeg; (0.25tsp) |
| 3 | md | Bananas |
| 175 | g | Ready-to-eat dried apricots; chopped (6oz) |
INSTRUCTIONS
Place the St Ivel Gold Light, sugar, eggs, flour, bicarbonate of soda, salt and nutmeg in a bowl and beat together until thoroughly mixed. Peel the bananas and mash the flesh with a fork or potato masher. Add the mashed bananas to the cake mixture and beat until well mixed. Stir in the chopped apricots and mix well. Turn the mixture into a lightly greased 900g (2lb) loaf tin and level the surface. Bake in a preheated oven at 180C / 350F / gas mark 4 for 1 - 1.25 hours, until well risen, golden brown and just firm to the touch. Cool in the tin for a few minutes, then turn out onto a wire rack and cool completely. Serve the tealoaf warm or cold in slices, on its own, or spread with some St.Ivel Gold Light. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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