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Apricot honey cake




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients




1/2 cup ( 125 mL) dried apricots, finely chopped
1/4 cup ( 50 mL) dark rum
1 lemon
1 orange
2 large eggs
3/4 cup ( 175 mL) liquid honey
1/3 cup ( 75 mL) vegetable oil
1/3 cup ( 75 mL) granulated sugar
1/3 cup ( 75 mL) apricot jam
2 cups ( 500 mL) all-purpose flour
1 tsp ( 5 mL) salt
1/2 tsp ( 2 mL) baking soda
1/2 cup ( 125 mL) sliced almonds or roughly chopped walnuts



Recipe



1. Place rack on lowest level and preheat oven to 350F (180C). Grease and line an 8 inch (20 cm) springform pan with waxed paper. Soak apricots in rum at least 30 minutes. Grate peel from both lemon and orange and squeeze out juice. Pour lemon juice into a measuring cup and add enough orange juice to make 2/3 cup (150 mL).

2. In a large mixing bowl, beat eggs well with a whisk. Stir in honey, oil, grated peels, mixed juices, sugar and apricot jam.

3. In another bowl, stir flour with salt and baking soda. Make a well. Add liquid mixture, stirring just until moistened. Fold in apricots, including any rum not absorbed. Turn batter into greased pan. Smooth top and sprinkle with nuts.

4. Bake on lowest rack until centre of cake is firm when pressed and a tester comes out clean, about 1 hour and 10 minutes. Cool in pan on rack before removing sides.