.The slight tangy taste of the dried fruits compliments the sweetness of the cake. Prunes and Apricots add a chewy texture to the cake and help to keep the cake moist. We loved the nutty walnut flavour which also added crunch to the cake.
I found the recipe here. I have followed the recipe except that I did not use the ½ tsp salt as suggested. Also I used almost ½ cup of milk instead of ¾ as recommended in the recipe and my baking time was 5-6 minutes over the specified baking time of 55 minutes.
I call it a tea cake instead of the Coffee cake as the original recipe suggests since I am sending it all the way to Goa for the High Tea Treatshosted by Aparna of My Diverse Kitchen.
Thank you Aparna and Meeta for hosting this event; Loved your choice of theme for the Monthly Mingle.
- 3/4 cup prunes dried , pitted
- 3/4 cup apricots dried (or mangos, pears, apples, raisins or other dried fruits)
- water Boiling
- 2 cups flour plus 1 tablespoon sifted , divided
- 2 teaspoons baking powder
- 2/3 cup brown sugar (I used Demerara Sugar)
- 1 teaspoon cinnamon powder
- 1/4 pound butter (~1/2 Cup) , softened
- 3/4 cup sugar
- 2 eggs
- xbd cup milk
- 1 teaspoon vanilla
- 6 tablespoons butter melted
- 1/3 cup walnuts chopped
- 1. Cover prunes and apricots (or other dried fruit) with boiling water. Let stand 5 minutes. Drain and chop finely.
- 2. In small bowl, sift 2 cups flour with baking powder.
- 3. In another small bowl, combine brown sugar with remaining tablespoon flour and cinnamon. Set aside.
- 4. Cream butter until fluffy. Add 3/4 cup sugar, mixing well. Add eggs, one at a time, beating until light.
- 5. At low speed, add flour mixture to butter mixture alternating with milk and vanilla until just blended.
- 6. Fold in chopped fruit.
- 7. Pour a third of batter into greased 9-inch tube pan. Spread evenly and sprinkle with a third of brown sugar mixture. Drizzle with a third of melted butter.
- 8.Repeat for 2 additional layers.
- 9.Top with chopped Walnuts.
- 10.Bake in a preheated 180 degree celcius oven for 55 minutes (I took ~60 minutes) or until inserted tester comes out clean.
- 11.Cool on rack for 10 minutes.
- 12.Remove cake from pan and return to rack to cool thoroughly.
I already have request from the family to repeat the Apricot Prune Tea cake and that means it was really good! 🙂 My little one loved it and the DH, with an eternal sweet tooth was asking for more! Maybe I can glaze it the next time or maybe even top it with a Chocolate sauce! Will let you know.
Cheers!
Very unusual combination (to me at least). I have both in my fridge and should try this.
Thanks for joining us at High Tea.
Beautiful Tea Cake recipe. Love the apricot and the prune is a lovely addition too. I must try out this combination.
I had a huge bag of prunes _ i think we just ended up snakcing on them. Now I wish I had baked something with them!
I think it is important to state that you shouldn’t add to many prunes, or toilet visits may become more frequent than desired!
The tea cake looks delicious and not that hard to make.
I will definitely try it.
c