APRICOT AND RAISIN BUTTER CAKE
A moist and delicious cake. I prefer this than traditional mixed peel cakes. This is wonderful with a cup of hot tea (which I just had). Prep time includes 2 hours of soaking time for the apricots and raisins. TIPS: If you're making the whole recipe, you may use a Bundt pan. If halving the recipe, use a 8" square or round pan. If you're pressed for time, you can heat the dried fruits in brandy in the microwave on LOW, stirring every for 30 secs until warmed and fruits are soft. To chop the apricots finely, I use a kitchen shears.
Provided by WaterMelon
Categories Dessert
Time 3h55m
Yield 16 serving(s)
Number Of Ingredients 22
Steps:
- 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
Nutrition Facts : Calories 446.2, Fat 15.6, SaturatedFat 8.6, Cholesterol 79.8, Sodium 267.5, Carbohydrate 52.9, Fiber 1.5, Sugar 27.1, Protein 5.5
OLD FASHIONED APRICOT RAISIN PIE
This is out of an old recipe book created by my great great grandmother's church. The recipe was credited to Bama Curtis. I remember her....she was blind when I knew her and an avid baseball fan. Listened to all the games on a little transistor radio. She passed away at 99.
Provided by Lynette !
Categories Pies
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. Roll half of the pie pastry to 1/8 inch thickness on a lightly floured surface. Place in a 10-inch pie plate. Set aside.
- 2. Drain the apricots, reserving 1 1/2 cups syrup. Set the apricots aside.
- 3. Combine the reserved syrup and cornstarch in a medium saucepan, stir well Stir in raisins, sugar, and salt. Cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Remove from the heat; add lemon rind, lemon juice, and butter, stirring until the butter melts. Add the reserved apricots and pecans; stir well. Pour filling mixture into the pastry shell.
- 4. Roll the remaining half of the pie dough to 1/8 inch thickness; cut into 1/2 inch strips. Arrange the pastry strips in lattice design over the apricot mixture. Trim off the excess pastry along the edges. Fold the edges under, and crimp.
- 5. Bake at 350° for 50 to 60 minutes or until golden. Cool on a wire rack.
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