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Apricot Raisin Cake

 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.

Aprivot raisin cake on a white and silver platter with red Christmas tree decorations.

Apricot Raisin Cake.

Originally published Nov 2012.

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 for Apricot Coconut Cookie Bars shown in white ramekin.

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 featured image

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, shown with a tea service and red Christmas tree balls.

Apricot Raisin Cake.

Originally published on December 8 2007

Raisins for Hot Cross Buns shown in a white bowl.

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.

Sliced Apricot Fruitcake with title text added for Pinterest

Looking for more holiday baking inspiration?

For even more amazingly delicious ideas like this, be sure to check out our entire collection of Christmas Cake Recipes.

Best Newfoundland Christmas Cake Recipes

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Apricot Raisin Cake. Image with title text.

Apricot Raisin Cake

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Aprivot raisin cake on a white and silver platter with red Christmas tree decorations.
Yield: 32 servings (1 bundt sized cake or 2 small loaf cakes)

Apricot Raisin Cake

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

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

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

  1. In a medium saucepan combine the water, apricots, raisins, and water.
  2. Simmer very gently for 30 minutes. Cool completely.

To prepare the cake batter

  1. Preheat the oven to 350 degrees F.
  2. Cream the butter sugar vanilla extract and cream cheese until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Sift together the flour and baking powder.
  5. Fold half of the dry ingredients into the creamed mixture.
  6. Fold in the cooled boiled apricot mixture, followed by the remaining dry ingredients.
  7. 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.
  8. 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.

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    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

    32

    Serving 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.

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    20 Raisin Desserts That We Can't Resist - Delish Sides

    Friday 3rd of June 2022

    […] 20. Raisin cake with apricots […]

    Millie

    Sunday 23rd of January 2022

    Made this cake yesterday - was delicious but was missing some salt!

    Diana

    Thursday 30th of December 2021

    Does the bake time change if using small loaf pans

    Michael pringle

    Monday 13th of December 2021

    I wonder if anyone has ever successfully tried using different fruits such as dried cranberries, blueberries, cherries with apricots? Can they be mixed and or matched?

    Annette

    Wednesday 8th of December 2021

    If all the liquid is absorbed and the fruit is dry should I add some liquid to the batter?

    Lynn Parsons

    Monday 13th of December 2021

    The liquid does get absorbed. As long as the measurements were accurate, the recipe should be fine without adding extra liquid.

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