Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

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.

Ingredients Nutrition


  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. 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. 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. 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. Note: This cake (like most cakes incorporating dried fruit) is even better after a couple of days
Most Helpful

5 5

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!

5 5

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.

5 5

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.