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.
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.
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.
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.
Originally published on December 8 2007
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- 2 cups water
- ½ cup sultana raisins
- ¼ cup sugar
- 12 ounces dried chopped apricots
- 1 cup butter
- 1 cup sugar
- 1 ½ tsp vanilla extract
- 4 ounces cream cheese
- 4 eggs
- 2 ½ cups flour
- 1 tsp baking powder
In a medium saucepan combine the water, apricots, raisins, and water.
Simmer very gently for 30 minutes. Cool completely.
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.