Friday, November 22, 2019
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| Apricot Raisin Cake |
I know people from several different parts of the province who make a version of this cake at Christmas time and other special occasions. One friend even chose it as her wedding cake. I like to boil the fruit a day ahead of baking , allowing the dried fruits to soak up syrup which keeps them moist during baking and in turn assures a moist cake throughout.
In a medium saucepan combine and simmer very gently for 30 minutes:
2 cups water
½ cup sultana raisins
¼ cup sugar
12 ounces dried chopped apricots
Cool completely.
Cream until light and fluffy:
1 cup butter
1 cup sugar
1 ½ tsp vanilla extract
4 ounces cream cheese
Add 4 eggs, one at a time, beating well after each addition.
Sift together
2 ½ cups flour
½ tsp baking powder
Fold half of the dry ingredients into the creamed mixture. Fold in the cooled boiled apricot mixture, followed by the remaining dry ingredients.
Bake in a greased and floured tube pan or two loaf pans at 350 degrees F for about an hour or until toothpick inserted in the center comes out clean.Baking times may vary on this recipe depending upon the amount of moisture contained in the boiled fruit mixture.
2 cups water
½ cup sultana raisins
¼ cup sugar
12 ounces dried chopped apricots
Cool completely.
Cream until light and fluffy:
1 cup butter
1 cup sugar
1 ½ tsp vanilla extract
4 ounces cream cheese
Add 4 eggs, one at a time, beating well after each addition.
Sift together
2 ½ cups flour
½ tsp baking powder
Fold half of the dry ingredients into the creamed mixture. Fold in the cooled boiled apricot mixture, followed by the remaining dry ingredients.
Bake in a greased and floured tube pan or two loaf pans at 350 degrees F for about an hour or until toothpick inserted in the center comes out clean.Baking times may vary on this recipe depending upon the amount of moisture contained in the boiled fruit mixture.