Recipe | Apricot All in One Cake

Any excuse to make a cake and I will, my mam had lots of different dried fruits in the cupboard, so I decided to look for a recipe that I could use some of them in. Now I absolutely hate dried fruit typically, but there were some dried apricots that looked nice so I thought I would give them a try. This cake is nothing like your typical fruit cake, I really hate fruit cakes, it's more so a sponge cake with a hint of fruit! I adapted this recipe from the Pear & Apricot All in One Cake from my favourite cookbook, The Clandestine Cake Club Cookbook. The reason I did this is because I had no dried pears in the house and they are notoriously hard to get a hold of!

Apricot All in One Cake 

Serves 8-10


For the Sponge-

50g Soft Dried Apricots, Finely Chopped
About 100ml Apple Juice or Apricot Juice for Soaking the Fruit
200g Plain Flour 
3tsp Baking Powder
2 tsp Ground Cinnamon
200g Softened Butter or Margarine 
150g Caster Sugar
50g Soft Dark Brown Sugar
4 Large Eggs
4 tbsp Apricot Jam, to Fill

Fruity Buttercream-

50g Butter
150g Icing Sugar
2-3tbsp fruit juice (as above)


1. Preheat the oven to 170 degrees C/fan 150 degrees C/Gas Mark 3 1/2. Grease and line two 20cm round sandwich tins.

2. If the fruit is very dry soak for 20 minutes or so in the fruit juice or a little hot water. Drain thoroughly, sprinkle a spoonful of flour over the fruit and stir it to coat lightly. 

3. Sift the remaining flour, baking powder and cinnamon into a mixing bowl. Beat in the butter or margarine, sugar and eggs until smooth. If the consistency is stiff add a tablespoon of fruit juice and mix again. Gently stir in the fruit. Divide the mixture between the tins, spreading evenly. 

4. Bake for 25-30 minutes, until well risen, firm to the touch and beginning to shrink from the sides of the tin. Turn out onto a wire rack and leave to cool completely. 

5. Meanwhile, make the buttercream. Beat the butter until smooth, then gradually beat in the sifted icing sugar. Add enough fruit juice to achieve a soft creamy consistency. 

6. To assemble, spread a layer of apricot jam over one side of each cake, then sandwich with the buttercream. 



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