Walnut And Apricot Tea Bread With Lemon Icing
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Ground cinnamon||1 1⁄4 Teaspoon|
|Dark brown sugar||4 Tablespoon|
|Dried apricots||3 Ounce, soaked in water for 1 hour, drained and cut in half|
|Light corn syrup||3 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Egg||1 , beaten|
|Chopped walnuts||1 Ounce (1/4 Cup)|
|For lemon icing|
|Confectioners sugar||5 Tablespoon, sifted|
|Lemon juice||1 Tablespoon (Hot)|
Butter a 8 1/2 x 4 1/4 x 2 3/4-inch loaf pan and line the bottom with baking parchment paper.
Sift the flour, baking powder and cinnamon into a mixing bowl.
Add the sugar, walnuts and apricots.
Put the corn syrup into a saucepan and pour in the milk.
Heat together until the syrup has melted into the milk.
Beat the syrupy milk into the flour mixture, then the egg.
Scrape the mixture into the prepared loaf pan and bake in a preheated 325° oven for about 1 1/4 hours, until a knife inserted into the center of the loaf comes out clean.
Cool in the pan for several minutes, then turn out onto a wire rack to cool completely.
To make the icing, mix together the confectioners' sugar and lemon juice, beating until the icing is smooth.
Cover the top of the teabread with icing, letting it trickle down the sides.
Decorate with chopped walnuts.