This is fantabulous because simply it is so flavourful. The recipe was discovered on this site http://www.taste.com.au/recipes/914/apricot+cake I skipped the icing as recommended by the reviewers. The only few changes I made were the milk (I used rice milk), added 1/4 cup craisins to the 1 cup dried apricots and orange blossom water instead of vanilla essence and baked it in a loaf tin instead of a square shallow cake tin.
What I like about the cake is the coconut which adds a nice toasty sweet smell and texture to the cake.
- 1 cup chopped dried apricots + 1/4 cup craisins
- 1/2 cup warm milk ( or rice milk/soya milk)
- 125g butter, chopped
- 1 cup caster sugar
- 1 teaspoon vanilla essence or orange blossom essence + 2 tsp grated orange peel
- 2 eggs, at room temperature
- 1 cup plain flour topped, sifted
- 1/4 teaspoon bicarbonate of soda
- 3/4 cup desiccated coconut
- Preheat oven to 180°C. Grease and line a 3cm deep, 16cm x 25.5cm (base) slab pan. Combine apricot+craisins if using and milk in a bowl. Stand for 10 minutes.
- Using an electric mixer, beat butter and sugar until light and fluffy. Add vanilla(or orange blossom essence +
orange peel) and eggs. Mix well.
- Stir flour, bicarbonate of soda, 3/4 cup desiccated coconut and apricot mixture into batter.
- Spoon batter into pan. Bake for 30 minutes or until a skewer inserted into centre comes out clean. Cool in pan.
- PS – I used a loaf tin which is deeper, that took longer to bake, approximately 1 hr