• Prep Time
    20 minutes
  • Cook Time
    40-50 minutes
  • Difficulty
  • Serves
  • Author
    Matt's Kitchen

Pudding, Cakes & Baking

Apricot & Ginger Loaf Cake

Celebrate the marriage of sweet and tangy with our delicious Apricot & Ginger Loaf Cake using our very own St. Dalfour Apricot Preserve!

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300g self raising flour

100g cup granulated sugar

100g cup soft dark brown sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 jar of St. Dalfour Apricot Preserve

1 large egg

170ml milk

3 tablespoons vegetable oil

1 teaspoon vanilla extract

100g cup sunflower seeds

3 pieces stem ginger, chopped finely


Preheat your oven to Gas Mark 4

Line a loaf tin with butter and grease-proof paper

Mix together your St. Dalfour Apricot Preserve, stem ginger, egg, vegetable oil, milk and vanilla extract in a bowl until the mix is smooth and lumps have been removed

In a separate bowl, mix together your flour, baking powder, salt and sugar

Add in your wet ingredients and mix, before adding 1/2 a cup of sunflower seeds

Pour your mix into your lined loaf tin (tap the tin on your work surface to even out the mixture) then sprinkle the remaining seeds and on top

Place in the center of your oven and bake for 40-50 minutes or until the edges of your cake start to crisp. If you are still unsure, place a skewer into the center of the loaf. If it comes out clean then it’s ready. If wet mix is attached the the skewer, place back in the oven for a further 5-10 minutes

Once cooked, take the loaf out of the tin and place on a cooling rack. Once cooled, slice, serve and enjoy!