A holiday followed by an Apricot Cranberry Slice

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I’m back after another long absence from my blog. My time away has been a mixture of tedium – taxes, taxes and more taxes – and fun – a fabulous holiday to New Zealand’s South Island.

People rave about New Zealand’s beauty.  It has a reputation I thought might be hard to live up to. But New Zealand actually is as stunningly beautiful as people say it is.  The land is raw and untamed and magnificent.

 Queenstown

And it was the whole place.  Everywhere we traveled (and we covered a good deal of the island) was just lovely.

 Milford Sound

After Australia’s hot dry flat landscape, those steep snow capped hills are wondrous.

 Wanaka

And all those lakes, rivers, streams and waterfalls are glorious!

 sheep

And – it’s true – there really are sheep EVERYWHERE!

It was hard work coming home and getting back into routine. But it was nice to get back into my own kitchen, after a few weeks of cooking in a motor home!

After weeks without homemade sweet treats, the kids were keen for me to get straight back into baking.  This slice has a wonderfully soft moist cake-like texture and a lovely fruity flavour.

Apricot Cranberry Slice

  • ½ c chopped dried apricots
  • ½ c chopped dried cranberries
  • ½ c hot black tea
  • 125 g butter, softened
  • ½ c raw caster sugar
  • 1 lg egg
  • 110 g flour
  • 1 t baking powder

Preheat oven to 180C. Line loaf pan with baking paper.

Soak apricots and cranberries in hot tea until fruit softens and absorbs tea.

In a medium bowl, beat butter and sugar until pale and creamy. Add egg and beat in well. Add flour and beat in again.

Stir in fruit mixture and mix until well combined. Pour into pan.

Bake for 35-40 minutes or until a skewer inserted into the middle comes out clean. Cool in pan before gently removing.

 Apricot Cranberry Slice

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About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

6 responses »

    • Hi. Sorry to take so long to reply (daughter spilled tea on my computer – bad…). I used a standard loaf tin – 9×4 and cut into slices about 1.5″ wide. Next time I will double the recipe! jen

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