Apricot And Prune Cake – a delicious recipe with apricots, prunes, butter, brown sugar, granulated sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Soak dried fruit in water overnight.
2
Preheat the oven to 375u00b0F. Line bottom of an 8-inch round cake pan with parchment paper. Spread bottom and sides with 1 tbsp of the butter and sprinkle with brown sugar. Arrange drained apricots and prunes in pan, almost covering bottom.
3
Beat remaining 6 tbsp butter and granulated sugar in a medium bowl with an electric mixer on medium speed until light and fluffy. Add egg and lemon peel and beat well. Sift flour with a large pinch of salt and fold into batter alternately with milk. Spoon batter carefully into pan, spreading over fruit.
4
Bake for 40 mins until a toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool on a wire rack, fruit-side up.
654
kcal
Calories
41
g
Fat
64
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup dried apricots, 3/4 cup pitted prunes, 7 tbsp butter, at room temperature, 1/4 cup packed brown sugar, and more.
Yes, Apricot And Prune Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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