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Apricot Rolls

June 17, 2013 By A Spoonful of Sugar - 5 Comments

I must admit that my nut roll tins have been in the back of the baking cupboard for quite a while. I enjoyed baking the Date Roll recently, so baked Apricot Rolls over the weekend. Rolls are always moist and they slice up well. Spread with some butter, they are delicious in a lunch box or picnic basket.

When I made the date rolls, I had a number of emails and enquiries about the tins. My tins are Willow brand and I bought them many years ago. However you should be able to find nut roll tins at good baking stores or search for Nut Roll Tins online. I spotted some on the Wheel and Barrow website.

When making Nut Rolls it is best to fill the tins only about halfway. Cook them standing upright with the lid on each end. Once they are cooked, gently remove the lid at the top to test. It f it is cooked, pop the lid back on and leave the cake to rest for approximately 10 minutes. They will then be easier to remove from the tins and you can leave them to cool on a wire rack.

Apricot rolls are so delicious . The dried apricots are firstly chopped and then soaked in hot water so that they plump up.

Apricot Rolls
(To make 2)

Ingredients:
2/3 cup chopped dried apricots
125 g (1/2 cup) butter
3/4 cup castor (superfine) sugar
2 eggs
3/4 cup plain (all purpose) flour
1 cup self raising flour
1/3 cup milk

Cover apricots with hot water, stand 30 minutes. Drain well.

Grease 2 nut roll tines. Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in half the sifted flours with half the milk. Then stir in remaining flours and milk. Stir in apricots. Spoon mixture evenly into tow prepared tins. Bake in moderate oven (175 deg C, 350 deg F)for approximately 1 hour. Stand rolls with lids on for 10 minutes. Remove lids and turn onto wire rack to cool.

Serve sliced with butter.

If you enjoyed this recipe, check out our Date Roll, Apple Cake and Lemon Yoghurt Cake.

Filed Under: Cakes, Recipes Tagged With: apricot, nut rolls

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Comments

  1. nursen aksoy says

    June 17, 2013 at 5:09 am

    Mısmam looks so delicious..

    Reply
  2. Katz 'N Kwilts says

    June 17, 2013 at 8:32 pm

    Beginning in the fall I make dozens of pumpkin bread rolls and they go into the freezer until Thanksgiving and Christmas.. I have been making these for 45 years but I use the empty pumpkin cans which come in two sizes. Again per your comment only fill these about half way. I grease and flour these just like you would a loaf pan.. They look so nice as a gift wrapped in foil in a basket with other homemade goodies. Will gladly share the recipe with you if you like. Am going to definitely try your apricot bread recipe. Looks yummy!

    Reply
  3. Papier and Cakes says

    June 17, 2013 at 10:39 pm

    Hi Lisa and Sarah. I think almost any cake in a roll tin looks good – they have that comforting feel about them.

    Reply
  4. Stella says

    June 18, 2013 at 12:53 pm

    You hace a wonderful blog¡¡¡thanks for all,I folllow toó pinterest.Hace a nice week

    Reply
  5. Estera Leciejewska says

    June 20, 2013 at 7:13 am

    great foto:) very delicious 🙂

    Reply

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