225g/8oz Odlums Self Raising flour
175g/6oz Margarine (room temperature)
175g/6oz Caster Sugar
3 Eggs
75g/3oz Shamrock Dried Apricots (chopped)
100g Packet Shamrock Ground Almonds
100g Packet Shamrock chopped Mixed Nuts
2 Tablespoons Milk


2 Tablespoons Apricot Jam heated with 1 Tablespoon of water, then sieved


Assorted Whole Nuts: Brazils, Walnuts, almonds etc (optional)


  1. Preheat oven to 150°C/300°F/Gas 2. Lightly grease and base line a 1Kg/2lb loaf tin.
  2. Place all the cake ingredients into a mixing bowl and mix until well combined. Transfer to prepared tin and bake for about 1 1/4 to 1 1/2 hours until risen and golden brown.
  3. Remove from oven and leave in tin for 5 minutes before turning out onto a wire tray to cool.
  4. When cold arrange nuts on top if used and brush with the heated glaze when cold.