Using canned apricot halves in your cake batter can result in an incredibly moist and flavorful dessert or afternoon tea cake, that will have everyone coming back for seconds!
Spiced Apricot cake is just that!
Moist, flavourful and definitely one serving is never enough!
Spiced Apricot Cake
You Will Need:
680 gram (24oz) can or Jar of apricot halves.
1 Tablespoon fresh lemon juice
3/4 cup softened butter
1 cup fine caster sugar
2 teaspoons vanilla extract
4 large eggs
2 and a 1/2 cups plain flour
3 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
Powdered icing sugar is used to sprinkle on top once baked and cooled.
To Make:
Preheat oven to 180 Celsius (350F)
Grease and line with baking parchment paper, a 23cm (9 inch) round cake pan with a removable bottom.
Drain the apricots and put aside ten halves.
Blend the remaining ones to a puree and set aside.
Cream the butter, sugar and vanilla in a cake mixer until light and fluffy.
Add eggs, one at a time until creamy.
Add the lemon juice and apricot puree.
Then the sifted dry ingredients and spices.
Place the cake batter into the tin and place the ten apricot halves on top of the batter.
Bake for 50 minutes.
Place a sheet of tin foil over the top of the cake once it is browned and continue cooking until a skewer comes out clean.
Cool in the tin.
Remove from the cake tin, place on a pretty plate and dust with the powdered icing sugar.
Slice the cake and enjoy the deliciously moist and flavorful treat warm with runny or whipped cream!
Or serve cold with a cup of tea or coffee.
It is fabulous served either way!
Printable recipe HERE.
#apricots #cakes #fruitcakes #homebaked
