Apricot Banana Bread
|Chopped dried apricots||250 Milliliter (1 Cup)|
|Sherry||60 Milliliter (1/4 Cup)|
|All purpose flour||310 Milliliter (1 1/4 Cup)|
|Baking powder||2 Teaspoon (10 Milliliter)|
|Baking soda||1⁄2 Teaspoon (2.5 Milliliter)|
|Salt||1⁄4 Teaspoon (1 Milliliter)|
|Butter||90 Milliliter (6 Tablespoon)|
|Grated lemon rind||1 Tablespoon|
|Granulated sugar||165 Milliliter (2/3 Cup)|
|Mashed banana||125 Milliliter (1/2 Cup)|
Preheat oven to 350°F (180°C).
Soak apricots in sherry for 1 hour.
Drain and discard sherry.
Sift flour, baking powder, baking soda and salt together twice.
Cream butter, lemon rind and sugar.
Beat in eggs one at a time.
Fold in fruits alternately with flour mixture.
Place mixture into a greased and lined loaf pan.
Bake for 1 hour or until cooked.
Cool on cake rack.
Ice if desired, with icing of your choice.