Apricot And Raisin Butter Cake Recipe

Ingredients for Apricot And Raisin Butter Cake

• 1/2 cup raisins
• Dried Apricots
• 1/4 cup brandy (plus extra for syrup, optional)
• Cake Flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large egg whites
• Caster Sugar
• Unsalted Butter
• Vanilla
• Fresh Lime Juice
• 3 large egg yolks
• Low Fat Plain Yogurt
• Cashews
• 1/4 cup packed light brown sugar
• All Purpose Flour
• 1/4 teaspoon ground cinnamon
• 2 tablespoons hot water (for brandy syrup, optional)
• 2 teaspoons sugar (for brandy syrup, optional)

How to Make Apricot And Raisin Butter Cake

1. Soak 1 cup dried apricots and 1/2 cup raisins in 1/4 cup brandy for at least 2 hours (or microwave on low, stirring every 30 seconds until softened).
2. **Prepare Crumb Mixture:** In a bowl, combine 1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, 1/4 cup rolled oats, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Mix with a pastry blender or your fingers until crumbly.
3. Set aside the crumb mixture.
4. **Dry Ingredients:** Sift together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
5. **Egg Whites:** In a clean, grease-free bowl, whip 3 large egg whites with 1 tablespoon granulated sugar until stiff peaks form.
6. Set aside the whipped egg whites.
7. **Cream Butter & Sugar:** Cream together 1 cup (2 sticks) unsalted butter and 3/4 cup granulated sugar until light and fluffy.
8. **Egg Yolks:** Add 3 large egg yolks, one at a time, beating well after each addition.
9. **Soaked Fruits:** Gently stir in the soaked apricots and raisins with the brandy.
10. **Combine Wet & Dry:** On low speed, gradually add the sifted dry ingredients to the wet ingredients, alternating with 1 cup plain yogurt: flour-yogurt-flour-yogurt-flour, until just combined.
11. **Fold in Egg Whites:** Gently fold in the whipped egg whites until just incorporated.
12. **Layer & Bake:** Pour half of the batter into a greased and floured 10-inch bundt pan (or 8x8 inch square/round pan if halving recipe), top with the crumb mixture, and pour over the remaining batter.
13. Bake in a preheated oven at 180°C (350°F) for 55-60 minutes for a bundt pan, or 25-30 minutes for an 8x8 inch pan, or until a wooden skewer inserted into the center comes out clean.
14. **Cool:** Let cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
15. **Brandy Syrup (optional):** For extra moisture, brush a warm brandy syrup over the cake. (Combine 2 tablespoons brandy, 2 tablespoons hot water, and 2 teaspoons sugar; stir until sugar dissolves.)
16. Best served the day after baking!