Eggless Cakes

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Eggless Cakes

Light Dried Fruit Cakes

Apricot Fruit Loaf

Preheat the oven to 160C/325F/gas mark 3

Use a 450g/1 lb loaf tin.

Grease and line the loaf tin. Put the sour cream into a large bowl. Add all the other ingredients and beat well until smooth. Turn into the tin and level the top. Bake for about an hour until golden brown, firm to the touch and shrinking away from the sides of the tin. Test with a warm knife. Leave to cool in the tin.