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.
And it was the whole place. Everywhere we traveled (and we covered a good deal of the island) was just lovely.
After Australia’s hot dry flat landscape, those steep snow capped hills are wondrous.
And all those lakes, rivers, streams and waterfalls are glorious!
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.