Apricot Raisin Cake. One of the widespread seasonal cake recipes right here in Newfoundland throughout the Holidays, however it’s straightforward sufficient to be loved any time of yr.
Apricot Raisin Cake.
Initially revealed on December 8 2007
I do know folks from a number of totally different components of the province who make a model of this apricot raisin cake at Christmas time and different particular events. One buddy even selected it as her wedding ceremony cake.
More often than not, I prefer to boil the fruit a day forward of baking. This permits the dried fruits to absorb syrup which retains them moist throughout baking and in flip assures a moist cake all through.
Dried apricots are used on this recipe.
If utilizing the boiled fruit on the day, make it possible for many of the liquid has boiled off and it has a thick jammy consistency. Ensure that it’s totally cooled as properly or your cake might not rise correctly.
Apricot Raisin Cake
The cake additionally freezes fairly properly if you wish to make it prematurely. Making two small 8×4 inch loaf desserts is a perfect option to give one as a present.
Apricot Raisin Cake.
Sultana Raisins are nice on this recipe however you need to use any sort you want.
UPDATE: This recipe was efficiently used as the bottom for an excellent mild fruitcake too. It’s already extremely widespread with our followers. Get that recipe right here.
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Apricot Raisin Cake
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Prep Time:
half-hour
Cook dinner Time:
1 hour half-hour
Complete Time:
2 hours
Apricot Raisin Cake is among the hottest seasonal cake recipes right here in Newfoundland throughout the Holidays, however it’s straightforward sufficient to be loved any time of yr.
Substances
To organize the fruit
- 2 cups water
- ½ cup sultana raisins
- ¼ cup sugar
- 12 ounces dried chopped apricots (about 2 cups)
For the cake batter
- 1 cup butter
- 4 ounces cream cheese
- 1 cup sugar
- 1 ½ tsp vanilla extract
- 4 eggs
- 2 ½ cups flour
- 1 tsp baking powder
Directions
To organize the fruit
- In a medium saucepan mix the water, apricots, raisins, and water.
- Simmer very gently for half-hour. Cool fully.
To organize the cake batter
- Preheat the oven to 350 levels F.
- Cream the butter sugar vanilla extract and cream cheese till mild and fluffy.
- Add the eggs, one by one, beating properly after every addition.
- Sift collectively the flour and baking powder.
- Fold half of the dry components into the creamed combination.
- Fold within the cooled boiled apricot combination, adopted by the remaining dry components.
- Bake in a greased and floured tube pan or two small greased loaf pans at 350 levels F for about an hour or till toothpick inserted within the heart comes out clear.
- Baking occasions might fluctuate on this recipe relying upon the quantity of moisture contained within the boiled fruit combination. The toothpick check is the easiest way to find out when it’s carried out.
The dietary info supplied is mechanically calculated by third get together software program and is supposed as a tenet solely. Precise accuracy isn’t assured. For recipes the place all components is probably not used completely, comparable to these with coatings on meats, or with sauces or dressings for instance, calorie & dietary values per serving will probably be considerably decrease than indicated.
Really helpful Merchandise
Rock Recipes a participant within the Amazon Companies LLC Associates Program, an affiliate promoting program designed to offer a way for us to earn charges by linking to Amazon.com and affiliated websites. Our product suggestions are virtually completely for these we presently use or have used up to now.
Diet Info
Yield
32
Serving Dimension
32 servings (1 bundt sized cake or 2 small loaf desserts)
Quantity Per Serving
Energy 155Complete Fats 8gSaturated Fats 5gTrans Fats 0gUnsaturated Fats 3gLdl cholesterol 42mgSodium 82mgCarbohydrates 20gFiber 1gSugar 11gProtein 2g
The dietary info supplied is mechanically calculated by third get together software program and is supposed as a tenet solely. Precise accuracy isn’t assured. For recipes the place all components is probably not used completely, comparable to these with coatings on meats, or with sauces or dressings for instance, calorie & dietary values per serving will probably be considerably decrease than indicated.
