NZ Woman's Weekly

Apricot and prune cake

  • Meal Type

  • Servings

  • Courses


Ready in 1 hour and 20 minutes (plus soaking), serves 8 to 10.

You don’t have to use a ring tin, but it does make the cake look great.

  • 3/4 cup dried apricots, chopped
  • 3/4 cup pitted prunes, chopped
  • Water or cold tea, for soaking
  • 170g butter
  • 3/4 cup sugar
  • 2 large eggs
  • 2 cups flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 cup milk
  • 1/2 cup brown sugar
  • 1 tbsp flour
  • 1 tbsp ground cinnamon

1. Cover the chopped apricot and prunes with water or cold, strained tea. Leave for a few hours.

2. Preheat the oven to 170ºC and grease a 25cm ring tin or a square 23cm cake tin.

3. Cream the butter and the sugar until light and fluffy. Add the eggs, dried ingredients, milk and the drained fruit last.

4. In a small bowl, mix the brown sugar, flour and cinnamon.

5. Place one half of the batter in the greased tin then sprinkle half of the cinnamon mixture on top. Repeat the layers until both mixtures are used.

6. Bake for 45 to 60 minutes or until a skewer inserted into the centre of the cake comes out clean.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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Issue 1541

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