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.
Can this be made with fresh apricots????
I've never tried but it would take some modification to the liquid amount.
Barry every recipe of yours I tried, came out perfect!! People love the cakes!! Thanks
I have 2 lbs. of glace apricots leftover from Christmas. Can I use them in this recipe? I don't think I would need to soak them since they are already plump.
Never used those. Worth a try.
Hi Barry. Just wondering when fruit mixture is soaked overnight, does it need to be refrigerated?
Barry could you please tell me if I can use fresh apricot in your apricot raisin cake love your recipes have all your cook books thank you
Thinking it is necessary to boil the raisins for this cake...I usually do but was planning on doing another cake that just called for 3 cups of apricots and no raisins but now I want to go ahead and do this one again wondering if I should boil the raisins before adding.
I have not made this cake any other way than in the instructions and I do not recommend any changes.
I made 2 loaves of this. Lovely! Very moist and delicious! Thank you for this recipe!
Hi Barry,
I have made the apricot loaves this year and last as well, but I am having trouble with it being overbaked in the loaf pans.
This year, I reduced the heat to 325 and even after 50 mins, the exterior was quite browned and dry. I really love the light colour of the loaves in your pics... any tips on how I can achieve it?
Can I brush alcohol on this cake like I do the dark Christmas cake?
We have never tried it but go ahead if you feel like experimenting! Cheers
Could I substitute dried apples for the dried apricots?
We have never tried using apples but nothing wrong with experimenting!
Hi Barry. Do you drain the boiled fruit before adding to the batter? It seems like 2c of water is a lot for a small amount of dried fruit.
You do not drain the fruit
Very tasty and moist. I only used 1/2 cup sugar in the batter mixture and it was plenty sweet for us. Also forgot to add sugar to soak fruits, again sweet enough. Had enough liquid from the fruits to use for 3 Apricot martinis 😉
Thank you for a great recipe!
Re apricot cake recipe. Do you drain the apricot/raisin sugar mixture after boiling before adding to cake mixture.
No you dont
If all the liquid is absorbed and the fruit is dry should I add some liquid to the batter?
The liquid does get absorbed. As long as the measurements were accurate, the recipe should be fine without adding extra liquid.