Super moist fruity loaf (also known as breastfeeding cake)
About a week after I gave birth, my cousin, who has had two of her own, came over and brought a loaf of this super moist breastfeeding cake over. It’s full of iron and fibre, so is great for getting your internal bits moving. I think it might be more about getting your digestion flowing properly after birth, rather than strictly for breastfeeding, but whatever the benefits, it certainly felt like a brilliant way to start the day and was so nice I got the recipe from her and made it again myself. It’s moist, nutty and sweet, lasts for a good week or so in the cupboard, and is incredible when slathered with a bit of butter. Not exactly a diet food, but when you’re breastfeeding you need calories, and this certainly provides!
We’ve had a lot of incredibly thoughtful and lovely gifts for the baby since he’s come along, but this present for me was so appreciated – if you know someone who’s expecting, you should give it a go.
Now, this recipe is definitely from a cookbook, but unfortunately we don’t know which one! If you know which book this is from, please leave a comment so that I can add a link out to it.
- 125g dried apricots
- 150ml hot water
- 125g wholemeal flour (recipe calls for plain, but I used bread)
- 1 tsp baking powder
- 1/2 tsp allspice
- 75g muscovado sugar
- 50g chopped almonds
- 1 egg
Step one: Cut the apricots into small pieces and soak in the hot water overnight. I had a few minutes while the baby was sleeping, so prepared all the dry ingredients at the same time, so that everything would be ready to go the following day.
Step two: Once the apricots have soaked overnight, combine all the ingredients in a bowl and stir until thoroughly mixed together
Step three: Line a loaf tin with greaseproof paper and either rub the paper with butter or you could spray with olive oil spray, which is what I did. Bake in a pre-heated oven at 180′ for 50-60 minutes, or until you can stick a toothpick in and not get cake batter all over it on the way out.
Step four: Serve warm or cold, with or without a thick layer of very good butter.
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