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Apricot Cake

From Raewyn’s recipes

Apricot Cake

Raewyn Murray
Cook Time 50 minutes


  • 1 cup dried apricots cut small
  • 1 cup boiling water
  • 185 grams butter 6oz
  • 185 grams sugar 6oz
  • 250 grams flour 8 oz
  • 3 eggs
  • ¾ tsp baking soda


  • Soak cut apricots in boiling water. Cream butter and sugar, add eggs one at a time, beating well. Drain apricots (save liquid), and add to creamed mixture. Add sifted flour. Add soda to ½ cup apricot liquid and stir into mixture. Pour into greased and lined 20cm (8”) tin. Bake in a moderate oven (180ºC/350ºF) for 45-50 minutes.

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