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    You are in: Home / Recipes / Apricot and Raisin Butter Cake Recipe
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    Apricot and Raisin Butter Cake

    Apricot and Raisin Butter Cake. Photo by WaterMelon

    1/1 Photo of Apricot and Raisin Butter Cake

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 55 mins

    3 hrs

    55 mins

    WaterMelon's Note:

    A moist and delicious cake. I prefer this than traditional mixed peel cakes. This is wonderful with a cup of hot tea (which I just had). Prep time includes 2 hours of soaking time for the apricots and raisins. TIPS: If you're making the whole recipe, you may use a Bundt pan. If halving the recipe, use a 8" square or round pan. If you're pressed for time, you can heat the dried fruits in brandy in the microwave on LOW, stirring every for 30 secs until warmed and fruits are soft. To chop the apricots finely, I use a kitchen shears.

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    Units: US | Metric

    Crumb Mixture

    Brandy Syrup


    1. 1
      Soak raisins and chopped apricots in brandy for 2 hours (preferably overnight in the fridge) - See TIPS above
    2. 2
      Prepare crumb mixture by mixing all ingredients by hand/food processor until crumbly; set aside
    3. 3
      Sift flour, baking powder and salt together, set aside
    4. 4
      Whip egg whites with 1 TB sugar until they form stiff peaks (but not dry); set aside
    5. 5
      Cream butter and 3/4 cup sugar until light and fluffy
    6. 6
      Add egg yolks, one at a time, beating well after each addition
    7. 7
      Next, add the soaked fruits with the brandy and stir gently
    8. 8
      Using LOW speed on your mixer, add the sifted flour mixture, alternating with the yogurt according to this sequence - flour-yogurt-flour-yogurt-flour, until well combined
    9. 9
      Now gently fold the whipped egg whites into the creamed mixture
    10. 10
      Pour half of the batter into greased and floured pan (bundt/square/round), followed by the crumb mixture, then finally all the remaining batter
    11. 11
      Bake in a preheated oven at 180°C / 350°F for 55 mins for Bundt pan, 25-30 mins for square/round pan, until a toothpick inserted into the center of the cake comes out clean
    12. 12
      Remove from oven, cool in the pan for 10-15mins, then cool completely on wire racks
    13. 13
      For a very moist cake, sprinkle brandy syrup on warm cake (I poke some holes using toothpick all over the cake before sprinkling)
    14. 14
      To make brandy syrup - combine 2 TB brandy, 2 TB hot water and 2 tsp sugar; stir to dissolve sugar
    15. 15
      The cake is best made 1 day ahead

    Ratings & Reviews:

    • on February 27, 2005


      The directions make this cake sound harder to make than it really is. I used plain brandy but would use apricot brandy if I had it. I did soak the fruit overnight. I personally did not care for the brandy syrup...would use a hard sauce or something just a bit sweeter, maybe just a little frosting. But... this cake is great, not that hard to make,the texture is tight and the type of cake that will keep for a long period of time. The taste just grows on you. It is one that I will make again.

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    • on February 21, 2005


      This might be a very good cake to some, but unfortunately I was not so satisfied with it. I chose to make it because I love apricots, yoghurt and cakes and the idea of a crumb layer within the cake appealed to me. I used a 9 1/2 inch springform, baked for 75 minutes at 350F (no hole in it, therefore a longer cooking time) and since this is a RSC entry otherwise followed the recipe exactly, even had a cup of tea with it. I used apricot brandy and lemon juice and let the cake rest 1 day. It was rich, moist and had a lot of flavour, but that was predominantly that of alcohol to my taste buds. Eating the cake it left a distinct burning sensation on my tongue as strong liquer tends to do. I never before made a cake with more than 2 tbs alcohol in it, so it is probably my fault in misjudging the impact on the flavour. I could taste raisins, butter, cashews and vanilla, but I really missed apricots and yoghurt, which were the reason to try this cake,so I am disapointed.- My apricot brandy is a good one, so I think it cannot be due to the brand.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Apricot and Raisin Butter Cake

    Serving Size: 1 (128 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 446.1
    Calories from Fat 140
    Total Fat 15.6 g
    Saturated Fat 8.5 g
    Cholesterol 79.8 mg
    Sodium 267.4 mg
    Total Carbohydrate 52.8 g
    Dietary Fiber 1.5 g
    Sugars 27.0 g
    Protein 5.5 g

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