Apricot And Raisin Cake Recipe

Name: Apricot And Raisin Cake
Yield: 4 servings
Cuisine: American
Ingredients: 2 1/2 cups self-rising flour; 1 tsp pumpkin pie spice; 7 tbsp cold butter, chopped; 2/3 cup granulated sugar; 1/2 cup raisins; 1/2 cup chopped dried apricots; 1/3 cup milk; 1 None egg; None None FOR THE LEMON ICING; 2 1/2 cups powdered sugar, sifted; 1 tbsp butter, at room temperature; 2 tbsp lemon juice

Servings: persons

2 1/2 cups self-rising flour
1 tsp pumpkin pie spice
7 tbsp cold butter, chopped
2/3 cup granulated sugar
1/2 cup raisins
1/2 cup chopped dried apricots
1/3 cup milk
1 None egg
None None FOR THE LEMON ICING
2 1/2 cups powdered sugar, sifted
1 tbsp butter, at room temperature
2 tbsp lemon juice

1
Preheat the oven to 350u00b0F. Grease a foil-lined 11 x 7 inch baking pan, extending the foil over long sides for handles.
2
Sift flour and spice into a large bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs. Stir in granulated sugar and dried fruit. Add combined milk and egg; mix well. Spoon into prepared pan, smoothing top with a spatula.
3
Bake for 20-25 mins until golden. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
4
For the icing, mix powdered sugar and butter in a small bowl. Stir in lemon juice, a little at a time, until desired consistency. Spread over cool cake.
5
Refrigerate for 1 hour until firm. Cut into squares.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 cups self-rising flour, 1 tsp pumpkin pie spice, 7 tbsp cold butter, chopped, 2/3 cup granulated sugar, and more.

Yes, Apricot And Raisin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot And Raisin Cake

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