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    You are in: Home / Recipes / Apricot Breakfast Cake Recipe
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    Apricot Breakfast Cake

    Apricot Breakfast Cake. Photo by Rita~

    1/12 Photos of Apricot Breakfast Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    15 mins

    55 mins

    evelyn/athens's Note:

    An easy cake – not too big – deliciously flavoured and moist. Perfect to have over the weekend with endless cups of steaming tea and coffee. Developed for RSC #6.

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    Ingredients:

    Serves: 8

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Brew one cup of tea and pour in small bowl over chopped apricot pieces; stir in ground coriander; allow to soak and plump for one hour; strain apricots of liquid (there will be what appears to be sediment in the liquid – not to worry, it is the coriander and we want it!), reserving liquid; there should be about ½ cup of apricot tea, if it is less, add enough water to make it equal ½ cup
    2. 2
      Preheat oven to 350F and butter and flour a bundt pan (I used a silicone pan - no need to butter and flour and cake slipped right out after cooling for about 25 minutes)
    3. 3
      Beat butter together with sugar until creamy and fluffy, about 5-6 minutes; add baking powder, extracts, milk powder and zests; alternate additions of flour with apricot tea and eggs; finally, dredge apricot pieces and golden raisins in a little flour and mix them into the batter
    4. 4
      Spoon batter into prepared bundt pan; bake for 50-60 minutes in preheated oven, or until a sharp knife inserted into highest part of cake comes out clean (I covered my cake loosely with a piece of aluminum foil after 30 minutes); remove from oven, cool approximately 20 minutes and turn out onto serving platter; allow to cool completely and dust with icing sugar
    5. 5
      Note: This cake (like most cakes incorporating dried fruit) is even better after a couple of days

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    Ratings & Reviews:

    • on November 13, 2010

      55

      DH and I thought this was so tasty! I substituted whole wheat flour, lemon extract and craisins (for the raisins) because that's what I had on hand; and I added some frozen wild blueberries too. Just before putting it into the oven I covered the top with some brown sugar that got crunchy while baking. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 08, 2008

      55

      Delicious, moist cake! It doesn't make enough batter, though, to fill my particular Bundt pan. Next time I will experiment with doubling the recipe and see how it turns out.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 22, 2007

      55

      DH and I liked this very much. I tried the recipe because of the unusual ingredients. I used dried cherries rather than raisins because that's what I have on hand. This is a dense cake but not tough. We will make again. Thanks for posting.

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

    Read All Reviews (7)

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    Nutritional Facts for Apricot Breakfast Cake

    Serving Size: 1 (108 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 395.1
     
    Calories from Fat 137
    34%
    Total Fat 15.2 g
    23%
    Saturated Fat 9.0 g
    45%
    Cholesterol 84.7 mg
    28%
    Sodium 388.6 mg
    16%
    Total Carbohydrate 59.2 g
    19%
    Dietary Fiber 2.6 g
    10%
    Sugars 37.6 g
    150%
    Protein 7.2 g
    14%

    The following items or measurements are not included:

    tea bags

    lemons, zest of

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