By evelyn/athens on April 12, 2005
Photo by Rita~
Photo by Rita~
"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."
Serving Size: 1 (108 g)
Servings Per Recipe: 8
"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!"
"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."
"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."
"This cake smells wonderful , looks wonderful, but is quite heavy inside. It is edible and the taste is good. Instructions were good, except the salt was not memtioned in the instructions, consquently I forgot to put it in, don't think it made much difference. Too bad it wasn't just a bit lighter. Thanks for sharing, good luck in the contest."
"This was a great breakfast treat, I plan to add this to my "Tuesday Morning Breakfasts" public cookbook after the contest. I made this for my parents, kids and DH for breakfast before I went to school and there was not a crumb left when I got home, lol! I used a red rose tea bag and it was really good. Thanks for posting!"
"This was a "hit" with DH and me. The batter smelled so wonderful - it's a wonder it made it to the oven. The taste is perfect with coffee or hot tea! I made the first step in the evening and set the apricot pieces and strained juice (I used a mixture of Orange/Pekoe and Constant Comment tea) separately in the fridge till the morning. I must be slow in the kitchen because my prep time was closer to 30 minutes. Great recipe!! "
"The only change I did was I use Chai tea as to get a hint of spice throught the cake. It is a short cake as stated in the discription. Not overly sweet. Has lots of fruit which could have been cut back a bit. Close to a fruit cake but not as dense. Love the almond with the apricots. Go`s well together. Made the cake in a food processor. After beating the butter and sugar is when I added the eggs then followed with the rest. "