Crunchy Apricot Ginger and Cherry Cake

My Favourite Cakes

Today is one of the best days we’ve had in weeks. The sun is shining right up to my toes, and I am sitting indoors. It’s insanely beautiful and warming. If you live in the tropics, then you must be wondering what the fuss is all about. Did you know that there are ingredients that you subconsciously use on a regular basis? Apricot is one of my “subconscious ingredients” I don’t know why I always use it. Maybe because it’s orange and I love the colour orange? I think it reminds me of nice, warm and sunny days!

Apricot (Prunus armeniaca) is the most commonly cultivated apricot species. It is also known as, Armenian plum, Siberian apricot or Tibetan apricot. Did you know that the seeds or kernels of apricots, grown in central Asia and around the Mediterranean region are sweet and may be used as a substitute for almonds? The sweet Italian liqueur, Amaretto, is flavoured with an extract from apricot seeds. Apricot is a good source of dietary fibre as well as vitamins A and C. It can also be used in baking cakes and breads. Today I want to share a recipe for Apricot, Ginger and Cherry cake. It sounds delicious and also tastes delicious, too. I wish you a happy weekend!

• Ingredients
• 280g (10oz) all-purpose flour
• 2½ teaspoons baking powder
• 140g (5oz) soft margarine
• 140g (5oz) sugar
• 3 eggs
• 60ml (¼ cup) milk
• 75g (3oz) dried apricots, chopped
• 75g (3oz) glacé cherries, quartered
• 50g (2oz) crystallized ginger, chopped
• 30ml (2 tablespoons) demerera or turbinado sugar (turbinado recommended)

Please always remember to assemble all ingredients before you start. Sift the flour and baking powder, set aside. Preheat oven to 320°F (160°C). Grease and flour a 9 x 5 inch loaf pan.

Beat margarine and sugar in a large bowl until light and fluffy.

Add eggs, milk and flour and beat the mixture together for 1-2 minutes.

Fold in the apricots, cherries and ginger, using a metal spoon.

Spoon mixture into prepared pan, sprinkle half the demerera sugar on to and bake for 60-65 minutes, until golden or until a skewer inserted in the middle comes out clean. (Sprinkle the rest of the sugar on the cake after 40 minutes of baking).

Remove cake, let stand 5 minutes then transfer onto a wire rack to cool. Note: I used an 8 x 4 inch loaf pan and baked for 1 hour 30 minutes. If you use a 9 x 5 inch loaf pan it will take less time.

Slice and serve the cake

I had mine with a nice cup of coffee