Apricot and Raisin Butter Cake

Recipe by WaterMelon
READY IN: 3hrs 55mins




  • Soak raisins and chopped apricots in brandy for 2 hours (preferably overnight in the fridge) - See TIPS above
  • Prepare crumb mixture by mixing all ingredients by hand/food processor until crumbly; set aside
  • Sift flour, baking powder and salt together, set aside
  • Whip egg whites with 1 TB sugar until they form stiff peaks (but not dry); set aside
  • Cream butter and 3/4 cup sugar until light and fluffy
  • Add egg yolks, one at a time, beating well after each addition
  • Next, add the soaked fruits with the brandy and stir gently
  • 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
  • Now gently fold the whipped egg whites into the creamed mixture
  • Pour half of the batter into greased and floured pan (bundt/square/round), followed by the crumb mixture, then finally all the remaining batter
  • 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
  • Remove from oven, cool in the pan for 10-15mins, then cool completely on wire racks
  • For a very moist cake, sprinkle brandy syrup on warm cake (I poke some holes using toothpick all over the cake before sprinkling)
  • To make brandy syrup - combine 2 TB brandy, 2 TB hot water and 2 tsp sugar; stir to dissolve sugar
  • The cake is best made 1 day ahead