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.
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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
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.
Your recipe calls for butter...do you use real butter?
There is only real butter. 😉
Hi, Just wondering if I should drain the syrup from the fruit before adding to batter. Also, the bake time at top says one & a half hours but in the recipe it says to bake for 1 hour. Thank you!
The cook time includes the time for the fruit mixture. Use the toothpick test to tell when it's fully baked...and yes the syrup gets added to the mix.
was just wondering the same thing. the apricots and raisins have been soaking for about 5 hours (after the 30 minute simmer) and there still seems to be a LOT of liquid in the pan. i don't plan to make it until tomorrow, but can't imagine the fruit soaking up any more of the syrup. will trust what you say, however. thank you for the wonderful recipe. it's my first time trying it & look forward to the results as i am a person who does not like traditional fruit cake.
Hi I just made this cake and a disappointed .
It did not rise, as the amount of baking powder is only a very small amount, even with this amount of eggs Intresting
As I made another cakes the same and it called for 4 tsp of baking powder and they rise perfect light and great moist So any ideas hat could have happen.
This is meant to have more of a dense, pound cake like texture. How old was your baking powder?
Want to make. this today... have the fruit ready to go.Can I put in a full pack of cream cheese? And if so should I make any adaptations to recipe?
You will upset the balance of flour to fat in the recipe if you do that.
You say to bake in bundt pan or two small loaf pans.How big should the loaf pans be?
Not large. Mine are medium-ish.
If I use the small disposable foil loaf pans, do you think 2 or should I use 3.
can you cook the fruit in liquor?
You could replace some of the water.
he Apricot Cake and the Cherry Cake turned out prefect for my son's wedding cake. Thank you Barry for all your help. I love your Rock Recipes.
So happy to be just a small part of the special day. Best of luck to the Newlyweds!
If I use unsalted butter...should I add salt?
I mostly use salted butter for baking and add no extra if a recipe calls for it.
I almost ruined this cake by not having my glasses on to set the temp on the stove so the top of the cake was a little burnt
but the out-come was so good.
I would make again.
I am making this cake for a charity auction and was wondering what kind of icing would be best? Do you have a recipe for the icing? Thanks for your reply.
It is good with cream cheese frosting!
Hi Barry...For medical reason my daughter is gluten free..I told her I would make this cake for her...would this cake be good with gluten free flour..or any recommendations??
No idea but you could try an all purpose blend. Let us know how it works
Do to medical reasons, my daughter is Glutton free..what would the results make this cake with Glutton Free Flour..any
idea/comments?
Thanks
I have no experience with that I'm afraid. You could try using an all purpose blend.
Hi Barry...Made this cake with Glutton Free Flour and it turned out great. There are many kinds of GF Flour, I used the "1 to 1" GF and can't tell the difference from regular flour. 🙂
Thanks
Made this several times....It is a big hit in our house hold. No problems with it at all. Going to make it again today.
Made this cake yesterday.baked it for 90 min on 325f.when I cut it it was really crumbly abs was falling to pieces.....not a smooth texture.Any ideas why.
You made a major error in measuring somewhere. This definitely NOT a dry cake. Quite the opposite.
Making this now and the fruit mixture smells like it would be nice with a little rum added in? What do you think?
Interesting idea. Did you try it?
I didn't try it but I certainly will next time! I'm thinking soaking the apricots in rum would be good and maybe adding some flaked coconut to the batter too! I'll post if it works out! Great recipe! Thanks!