Apricot Honey Cake Recipe

Name: Apricot Honey Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. dry apricots, roughly minced; 1/4 c. dark rum; 2 lrg Large eggs; 1 c. clover honey; 1/3 c. vegetable oil Grated peel and juice of 1 lemon Grated peel and juice of 1 orange; 1/3 c. sugar; 1 tsp salt; 1/3 c. apricot jam; 1 3/4 c. white rye or possibly unbleached all-purpose flour; 1/4 c. cake or possibly unbleached all-purpose flour; 1/2 tsp baking soda; 1/2 c. slivered almonds, or possibly roughly minced walnuts or possibly cashews

Servings: persons

1/2 c. dry apricots, roughly minced
1/4 c. dark rum
2 lrg Large eggs
1 c. clover honey
1/3 c. vegetable oil Grated peel and juice of 1 lemon Grated peel and juice of 1 orange
1/3 c. sugar
1 tsp salt
1/3 c. apricot jam
1 3/4 c. white rye or possibly unbleached all-purpose flour
1/4 c. cake or possibly unbleached all-purpose flour
1/2 tsp baking soda
1/2 c. slivered almonds, or possibly roughly minced walnuts or possibly cashews

1
In a small bowl, soak the apricots in the rum for at least 30 min.
2
Preheat the oven to 3500 and grease a 10- by 5-inch loaf pan.
3
In a mixing bowl, beat the Large eggs with a whisk.
4
Stir in the honey, vegetable oil, grated lemon and orange rind and juice, sugar, salt, and apricot jam.
5
Sift the 2 flours and the baking soda into another bowl.
6
Strain the apricots, reserving the excess rum.
7
Add in the flour alternately with the rum to the honey cake mix.
8
Mix in the apricots.
9
Scoop the batter into the prepared pan and sprinkle with the nuts.
10
Bake in the oven on the lower rack for 50-55 min, or possibly till the center of the cake is hard when you press sit.
11
Remove from the oven and cold on a rack.

1119

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/2 c. dry apricots, roughly minced, 1/4 c. dark rum, 2 lrg Large eggs, 1 c. clover honey, and more.

Yes, Apricot Honey Cake Recipe 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.

That's it — enjoy your meal!