Apricot Raisin Cake. One of the most popular seasonal cake recipes here in Newfoundland during the Holidays, but it is easy enough to be enjoyed any time of year.

Apricot Raisin Cake.
Originally published on December 8 2007
I know people from several different parts of the province who make a version of this apricot raisin cake at Christmas time and other special occasions. One friend even chose it as her wedding cake.
Most of the time, I like to boil the fruit a day ahead of baking. This allows the dried fruits to soak up syrup which keeps them moist during baking and in turn assures a moist cake throughout.

Dried apricots are used in this recipe.
If using the boiled fruit on the day, make sure that most of the liquid has boiled off and it has a thick jammy consistency. Make sure that it is thoroughly cooled as well or your cake may not rise properly.

Apricot Raisin Cake
The cake also freezes pretty well if you want to make it in advance. Making two small 8×4 inch loaf cakes is an ideal way to give one as a gift.

Apricot Raisin Cake.

Sultana Raisins are great in this recipe but you can use any kind you like.
UPDATE: This recipe was successfully used as the base for a very good light fruitcake too. It’s already incredibly popular with our followers. Get that recipe here.
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Apricot Raisin Cake
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Apricot Raisin Cake
Apricot Raisin Cake is one of the most popular seasonal cake recipes here in Newfoundland during the Holidays, but it is easy enough to be enjoyed any time of year.
Ingredients
To prepare 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
Instructions
To prepare the fruit
- In a medium saucepan combine the water, apricots, raisins, and water.
- Simmer very gently for 30 minutes. Cool completely.
To prepare the cake batter
- Preheat the oven to 350 degrees F.
- Cream the butter sugar vanilla extract and cream cheese until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Sift together the flour and 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 small greased 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. The toothpick test is the best way to determine when it is done.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
32Serving Size
32 servings (1 bundt sized cake or 2 small loaf cakes)Amount Per Serving Calories 155Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 42mgSodium 82mgCarbohydrates 20gFiber 1gSugar 11gProtein 2g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Jeanie Dalton
Tuesday 20th of December 2022
Hi Barry, hope all is well with you. I am gonna give your apricot cake a try. Just have a quick question, do you boil the apricots, raisins, water and sugar all together the day before and then include all in the cake mixture, juice and all? Also I read here that some people were gonna soak the boiled fruit in rum, do you know if anyone tried this and if so what were their results? Thanks Barry.
Laura
Saturday 3rd of December 2022
Can I soak the Apricots ( cake ) in BRANDY ?
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