Moist Apricot Rolls (using Nut Roll Tins)

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• 2/3 cup dried apricot, chopped
• 125 g butter, room temperature
• 3/4 cup caster sugar
• 2 eggs
• 3/4 cup plain flour
• 1 cup self-raising flour
• 1/3 cup milk

Recipe

• 1 cover the apricots with hot water and allow to stand for 30 minutes. drain well.
• 2 grease two nut roll tins and preheat oven to 190°c.
• 3 cream butter and sugar using an electric mixer, until light and fluffy.
• 4 beat in the eggs, one at a time. beat until combined.
• 5 stir in half of the sifted flours with half of the milk.
• 6 stir in remaining flours and milk.
• 7 stir in the apricots.
• 8 spoon mixture evenly into the prepared tins. tins should be kept upright.
• 9 bake in the oven for 1 hour.
• 10 remove from the oven and allow cakes to remain in the closed tins for 10 minutes.
• 11 carefully remove the lids and turn cakes out onto a wire rack to cool.