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Apricot And Raisin Butter Cake Recipe

Indulge in this moist and decadent Apricot & Raisin Butter Cake, a delightful twist on traditional fruit cakes. The rich, buttery crumb is perfectly complemented by plump, brandy-soaked apricots and raisins, creating a symphony of flavors. Perfect with a cup of tea or coffee, this show-stopping cake is ideal for special occasions or a cozy afternoon treat. Easy to halve for smaller gatherings!

Prep Time 120 mins
Cook Time 235 mins
Calories 446.2 kcal
Protein 11g
Rating 3.5 (2 Reviews)
Apricot And Raisin Butter Cake 115

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Apricot And Raisin Butter Cake

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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!

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

108g

Fat

42g

Carbs

17g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Desserts Eggs Dairy Fruit American Dinner Party Holiday Event Cakes Nuts Eggs Food Processor Blender Dietary Gifts Christmas Equipment Small Appliance Mixer Number Of Servings Presentation 4 Hours Or Less