Archive for October, 2009

Apricot Prune Tea Cake

Apricot and Prunes make a delicious combination for this light and simple Tea cake .The slight tangy taste of the dried fruits compliments the sweetness of the cake. Prunes and Apricots add a chewy texture to the cake and help to keep the cake moist. We loved the nutty walnut flavour which also added crunch to the cake.

I found the recipe here. I have followed the recipe except that I did not use the ½ tsp salt as suggested. Also I used almost ½ cup of milk instead of ¾ as recommended in the recipe and my baking time was 5-6 minutes over the specified baking time of 55 minutes.

I call it a tea cake instead of the Coffee cake as the original recipe suggests since I am sending it all the way to Goa for the High Tea Treats hosted by Aparna of My Diverse Kitchen.

Thank you Aparna and Meeta for hosting this event; Loved your choice of theme for the Monthly Mingle.

cake

 Apricot Prune Tea Cake Recipe

Ingredients:

3/4 cup dried prunes, pitted

3/4 cup dried apricots (or mangos, pears, apples, raisins or other dried fruits)

Boiling water

2 cups plus 1 tablespoon sifted flour, divided

2 teaspoons baking powder

2/3 cup brown sugar (I used Demerara Sugar)

1 teaspoon cinnamon powder

1/4 pound (~1/2 Cup) butter, softened

3/4 cup sugar

2 eggs

½ cup milk

1 teaspoon vanilla

6 tablespoons melted butter

1/3 cup chopped walnuts

1. Cover prunes and apricots (or other dried fruit) with boiling water. Let stand 5 minutes. Drain and chop finely.

2. In small bowl, sift 2 cups flour with baking powder.

3. In another small bowl, combine brown sugar with remaining tablespoon flour and cinnamon. Set aside.

4. Cream butter until fluffy. Add 3/4 cup sugar, mixing well. Add eggs, one at a time, beating until light.

5. At low speed, add flour mixture to butter mixture alternating with milk and vanilla until just blended.

6. Fold in chopped fruit.

7. Pour a third of batter into greased 9-inch tube pan. Spread evenly and sprinkle with a third of brown sugar mixture. Drizzle with a third of melted butter.

8.Repeat for 2 additional layers.
9.Top with chopped Walnuts.

10.Bake in a preheated 180 degree celcius oven for 55 minutes (I took ~60 minutes) or until inserted tester comes out clean.

11.Cool on rack for 10 minutes.

12.Remove cake from pan and return to rack to cool thoroughly.

I already have request from the family to repeat the Apricot Prune Tea cake and that means it was really good! :) My little one loved it and the DH, with an eternal sweet tooth was asking for more! Maybe I can glaze it the next time or maybe even top it with a Chocolate sauce! Will let you know.

                                                                       Cheers!

October 14, 2009 at 9:15 am 6 comments


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