Apricot Raisin Cake. Some of the standard seasonal cake recipes right here in Newfoundland through the Holidays, however it’s simple sufficient to be loved any time of 12 months.
Apricot Raisin Cake.
Initially printed on December 8 2007
I do know folks from a number of completely different components of the province who make a model of this apricot raisin cake at Christmas time and different particular events. One pal even selected it as her marriage ceremony cake.
More often than not, I wish 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, guarantee that many of the liquid has boiled off and it has a thick jammy consistency. Be sure that it’s completely cooled as nicely or your cake might not rise correctly.
Apricot Raisin Cake
The cake additionally freezes fairly nicely if you wish to make it upfront. Making two small 8×4 inch loaf truffles is a perfect solution to give one as a present.
Apricot Raisin Cake.
Sultana Raisins are nice on this recipe however you should use any variety you want.
UPDATE: This recipe was efficiently used as the bottom for an excellent mild fruitcake too. It’s already extremely standard 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 through the Holidays, however it’s simple sufficient to be loved any time of 12 months.
Components
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 utterly.
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 nicely 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 middle comes out clear.
- Baking instances might differ on this recipe relying upon the quantity of moisture contained within the boiled fruit combination. The toothpick check is one of the simplest ways to find out when it’s completed.
The dietary data offered is routinely 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 fully, similar to these with coatings on meats, or with sauces or dressings for instance, calorie & dietary values per serving will possible be considerably decrease than indicated.
Beneficial Merchandise
Rock Recipes a participant within the Amazon Companies LLC Associates Program, an affiliate promoting program designed to supply a method for us to earn charges by linking to Amazon.com and affiliated websites. Our product suggestions are virtually completely for these we at present use or have used previously.
Vitamin Info
Yield
32
Serving Measurement
32 servings (1 bundt sized cake or 2 small loaf truffles)
Quantity Per Serving
Energy 155Complete Fats 8gSaturated Fats 5gTrans Fats 0gUnsaturated Fats 3gLdl cholesterol 42mgSodium 82mgCarbohydrates 20gFiber 1gSugar 11gProtein 2g
The dietary data offered is routinely 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 fully, similar to these with coatings on meats, or with sauces or dressings for instance, calorie & dietary values per serving will possible be considerably decrease than indicated.
