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Easy Apricot Raisin Cake Recipe

Easy Apricot Raisin Cake

A simple butter-based fruit cake made with tender dried apricots, raisins, vanilla, and optional chopped nuts. It bakes in a 9-by-13-inch pan and is delicious plain or finished with a light powdered-sugar glaze.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Fruit Mixture
  • 1 cup (170 g) Dried apricots, finely chopped
  • 1 cup (145 g) Raisins
  • 1 cup (240 ml) Water
  • 1/2 cup (113 g) Unsalted butter
Batter
  • 1 cup (200 g) Granulated sugar
  • 2 eggs Large eggs, lightly beaten
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 2 cups (250 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
Optional Addition
  • 1/2 cup (60–65 g) Chopped walnuts or pecans

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease and flour a 9-by-13-inch baking pan, or line it with parchment paper.
  2. Place the chopped apricots, raisins, water, and butter in a saucepan. Bring the mixture to a boil, then simmer for about 3–5 minutes, until the dried fruit softens.
  3. Remove the saucepan from the heat and stir in the granulated sugar. Let the mixture cool for about 10 minutes, until warm rather than hot.
  4. Stir in the lightly beaten eggs and vanilla extract. Mix until the eggs are incorporated without whipping extra air into the batter.
  5. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the fruit mixture and stir only until combined.
  6. Fold in the chopped walnuts or pecans, if using. Spread the batter evenly in the prepared pan.
  7. Bake for 35–45 minutes, until the center is set and a toothpick inserted in the middle comes out with only a few moist crumbs. If the top browns early, loosely cover it with foil for the final 10–15 minutes.
  8. Cool the cake in the pan before slicing into squares. Serve plain, or finish with a light powdered-sugar glaze if desired.

Notes

Chop the apricots fairly small and simmer the dried fruit before mixing so it stays tender. Avoid overmixing after adding the flour, because this can make the cake tough. For a thicker cake, use a 9-inch square pan and increase the baking time by roughly 10–15 minutes.