-
1
To make the molasses mixture: In a tall 6-quart pan, bring the water and molasses to a boil.
-
2
Remove from heat and stir in the baking soda.
-
3
The mixture will foam up.
-
4
Set aside to cool.
-
5
In a small saucepan, bring the apricots and 1 cup of the apple cider to a boil.
-
6
Remove from heat and let the apricots plump for about 20 minutes.
-
7
Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with vegetable oil cooking spray.
-
8
In a medium saucepan, blend the brown sugar and cornstarch.
-
9
Stir in the remaining 1/2 cup apple cider, the butter, cinnamon, salt, and cloves.
-
10
Cook over medium heat until clear and thickened.
-
11
Stir in all but 1/4 cup of the plumped apricots.
-
12
Stir in all but 3/4 cup of the apples.
-
13
Pour the mixture into the prepared dish; set aside.
-
14
To make the cake layer: Sift the flour, ginger, baking powder, cinnamon, cloves, allspice, pepper, and salt together into a medium bowl; set aside.
-
15
In a mixer bowl, using the mixer on high speed, cream the brown sugar and butter until light and fluffy.
-
16
Add the egg, beating until creamy.
-
17
On low speed, alternately blend in the dry ingredients and the molasses mixture.
-
18
The batter will be thin.
-
19
Stir in the reserved apricots and apples.
-
20
Pour the cake batter over the fruit layer in the baking dish.
-
21
Bake for 40 to 45 minutes, or until a toothpick inserted just into the cake layer comes out clean.
-
22
Let cool slightly and serve with whipped cream.
