Apricot Prune Tea Cake

October 14, 2009 at 9:15 am 6 comments

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.


 Apricot Prune Tea Cake Recipe


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.


Entry filed under: apricot, baking powder, brown sugar, butter, cinnamon, egg, flour, For the little wonders, For the sweet tooth, From the bakery, milk, nut, plum, prune, Quick eats, sugar, sweetener, vanilla, walnut, water.

Masala Puri-Chaat Wheat Sprouts Chocolate Pudding

6 Comments Add your own

  • 1. Aparna  |  October 15, 2009 at 4:49 pm

    Very unusual combination (to me at least). I have both in my fridge and should try this.
    Thanks for joining us at High Tea.

  • 2. Soma  |  November 3, 2009 at 9:18 am

    Beautiful Tea Cake recipe. Love the apricot and the prune is a lovely addition too. I must try out this combination.

  • 3. The Purple Foodie  |  November 13, 2009 at 12:04 pm

    I had a huge bag of prunes _ i think we just ended up snakcing on them. Now I wish I had baked something with them!

  • 4. Heathers christmas cakes  |  December 8, 2009 at 2:45 pm

    I think it is important to state that you shouldn’t add to many prunes, or toilet visits may become more frequent than desired!

  • 5. Belgian Waffle Master  |  January 11, 2010 at 6:47 am

    The tea cake looks delicious and not that hard to make.
    I will definitely try it.

  • 6. ashjanz@gmail.com  |  February 8, 2010 at 6:15 pm



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October 2009




Find my recipes at The Urban Spice


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