Apricot Raisin Cake
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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.
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.
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 8x4 inch loaf cakes is an ideal way to give one as a gift.
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
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 teaspoon vanilla extract
- 4 eggs
- 2 ½ cups flour
- 1 teaspoon 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.
my mom came to visit me and forgot this recipie back in St. john's. Thanks for posting! Oh and th ecake turned out beautiful! We are sending it to my husband in Afganistan! Thanks again!
I made this for my co-workers as part of a Christmas platter. It was not in the kitchen very long so I think everyone loved it. I thought it was creamy and delicious. It could use a little more tang, though - maybe I need a more sour sour cream.
What's with the 'sour cream'Rachel?
Fabulous recipie!!!
Absolutely LOVE this cake.....have made it several times and had great results each time. I even cut down on the calories by using half Splenda and half sugar, as well as 95% fat-free cream cheese.
I love the tip about soaking the fruits overnight!
Hi!
I made this cake last Christmas and it was delicious. I want to make it again, but in just one loaf pan. Can I simply halve the recipe?
Sure thing Danelectro!
This was my wedding cake! Mom still bakes it at christmas
This is my favourite cake of all time. Just made it for Christmas using my Mother-in-law's recipe and noticed that she put in double the cream cheese. No wonder it is so good lol. Will be sharing this on pinterest for my family and followers. Thanks
Edie , she just used double cream cheese , no other additions ?
I love this cake and always use my aunts recipe which calls for more cream cheese, I am going to make this for the middle layer of my son's wedding cake and the cherry cake for the top layer.I will need to make the apricot cake bigger then the recipe.Hope it works good like it did before.
I made this cake today and I put a can of Danish Cream in it. This time Iit in 2 loaves and wrapped one in an Apricot Brandy cheesecloth. We shall see how that turns out. Can't wait to try it.
Sounds like an interesting idea. Did you cut back on the cream cheese?
do you need to age this cake?
No. This is not that type of a fruitcake, this is more of a pound cake with fruit...if that makes sense. It should be baked and consumed within a few days if not frozen.
In cleaning out my spice/baking cupboards yesterday, I came across little bits of dried fruit leftover from other recipes. I ended up using some raisins, dried cherries and dates in this recipe. It turned out wonderfully. It was just a little darker than yours, but it's delicious! Thanks again, Barry! I love that you said to use your recipes as starting points.
I was thinking of adding dried cranberries to the raisins and apricots. Do you think it will work?
I'm sure it would. Sounds like an interesting combination.
I don't have sultana raisins in my cupboard. Can I substitute any other kind?
Any raisins really. The darker ones tend to color the cake but it still tastes the same.