Apricot-Ginger-Cake with Lemon

A Great Combination

Apricot-Ginger Cake with Lemon myfavouritepastime.com_2386_3We are having what I would call “the good times”. The weather is good, the lawns are green and there’s absolutely nothing to complain about. Did you make any new year resolutions, this year? Are you still determined to achieve them or have they fallen by the wayside, like some forgotten weeds? My new year resolution was to start a blog. I wonder what yours was. Please share with me.

Apricot-Ginger Cake with Lemon myfavouritepastime.com_2385Yesterday I thought about ginger. Yes, ginger, the aromatic, pungent, and spicy underground rhizome. The one consumed by some as a delicacy, by others as a medicine, sometimes to alleviate gastrointestinal distress and by majority as a spice. Think about all those sweet foods that contain ginger: ginger ale, gingerbread, ginger snaps, ginger biscuits and the famous ginger bread man and house.

Apricot-Ginger Cake with Lemon myfavouritepastime.com_2402Today I started my day with a cup of ginger tea with honey and lemon and some extra crunchy gingernuts. It was so good and calming. I am told ginger also aids digestion and helps to sooth an upset tummy. Then I decided to make a cake with sundried Apricots and crystallized (candied) ginger. Crystallized ginger and dried apricots are great for snacking, too. I hope you enjoy this cake as much as I did.

  • Ingredients
  • 300g (2¼ cups) all-purpose (plain) flour
  • 1 teaspoon bicarbonate of soda
  • 185g (6½oz, 1½ stick + 1 tablespoon) butter
  • 15ml (1 tablespoon) grated lemon or lime rind, whichever you prefer
  • 300g (1¼ cups, 11oz) sugar
  • 4 eggs
  • 85g (½ cup) chopped dried apricots
  • 45g (¼ cup) finely chopped glace (crystallized) ginger)
  • 120ml (½ cup, 4fl oz) sour cream
  • 80ml (⅓ cup, 2fl oz) milk

Apricot-Ginger Cake with Lemon myfavouritepastime.com_2122Please always remember to assemble all the ingredients before you start

Apricot-Ginger Cake with Lemon myfavouritepastime.com_2157Sift flour and bicarbonate of soda (baking soda)

Apricot-Ginger Cake with Lemon myfavouritepastime.com_2131Beat  butter, sugar and  rind with an electric mixer

Apricot-Ginger Cake with Lemon myfavouritepastime.com_2139Until light and fluffy

Apricot-Ginger Cake with Lemon myfavouritepastime.com_2146.Beat in eggs, one at a time, beat until combined

Apricot-Ginger Cake with Lemon myfavouritepastime.com_2150Fold in Apricots, ginger, sour cream and milk,

Apricot-Ginger Cake with Lemon myfavouritepastime.com_2155This is what the mixture looks like after folding in

Apricot-Ginger Cake with Lemon myfavouritepastime.com_2160Fold in  sifted flour.

Apricot-Ginger Cake with Lemon myfavouritepastime.com_2166This is what the final mixture looks like

Apricot-Ginger Cake with Lemon myfavouritepastime.com_2169Spread into the prepared pan, bake at 350°F (175°C) for about 1 hour or until a skewer inserted in the centre comes out clean. (I baked the cake at 350°F (175°C) for 1 hour.) I tried using a silicon pan, but I didn’t like the end results the cake was too shiny and smooth on the outside

Apricot-Ginger Cake with Lemon myfavouritepastime.com_2373Stand 10 minutes before turning on wire rack to cool. Once cool dust with sifted icing  (confectioners) sugar

Apricot-Ginger Cake with Lemon myfavouritepastime.com_2386_2We enjoyed eating this cake

Apricot-Ginger Cake with Lemon myfavouritepastime.com_2391We hope you enjoy it too!

Apricot-Ginger Cake with Lemon

Preparation time: 30 minutes; Baking time: 1-1¼ hours; Serves: 8-14 slices depending on size


  • 300g (2¼ cups) all-purpose (plain) flour
  • 1 teaspoon bicarbonate of soda
  • 185g (6½oz, 1½ stick + 1 tablespoon) butter
  • 15ml (1 tablespoon) grated lemon or lime rind, whichever you prefer
  • 300g (1¼ cups, 11oz) sugar
  • 4 eggs
  • 85g (½ cup) chopped dried apricots
  • 45g (¼ cup) finely chopped glace (crystallized) ginger
  • 120ml (½ cup, 4fl oz) sour cream
  • 80ml (⅓ cup, 2fl oz) milk


  1. Preheat the oven to 350°F (175°C). Sift flour and baking soda (bicarbonate of soda). Grease a 20cm baba pan, sprinkle with flour, shake out excess flour.
  2. Beat butter, rind and sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time, beat until combined.
  3. Fold in Apricots, ginger, sour cream and milk, then sifted flour. Spread into the prepared pan, bake at 350°F (175°C) for about 1 hour or until a skewer inserted in the centre comes out clean. Stand 10 minutes before turning on wire rack to cool. Dust with sifted icing sugar.
  4. **I weigh the flour and butter. I do not use cup measures. The weight of a cup of flour tends to vary based on individual interpretation, publication and size of cup used (from 125g to 130g to 155g per cup)
  5. Cup measures based on assumption that 1 cup flour = 125g so that would be the US cup of 237ml, not the Australian Cup.

Points to note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 350°F (175°C) for 1 hour.
  • I weigh the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. Best advice: use a weighing scale, you’ll get the best results.
  • The mixture curdles after addition of fourth egg, but don’t worry


Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

72 thoughts

  1. This cake looks outstanding. I love ginger and apricots – especially together – the addition of lemon will add a nice acidic note to the cake. The color from the zest is super pretty, too! 🙂 Oh, gosh, you have so many great cake recipes – it is hard to know which to make first! 🙂

    1. Hi again Shanna,
      One by one, slowly by slowly…all these cakes are very good. I wish you a happy trial and thanks so much for leaving me a ton of messages. I really appreciate your kindness and enthusiasm. Best wishes,

    1. Hi Vicki,
      Omg It’s great to know you managed to adapt the recipe. I hope it turned out the way you expected. Thanks so much Vicki. It’s always a pleasure to see and interact with you. Wish you a fabulous week.

    1. Thank you so much for complimenting, I really appreciate you kind words. Those little appreciations motivate me to keep on blogging. I made myself a cup of hot chocolate and now I’m kinda awake, again. Will start falling asleep in another 30 minutes, maybe! so much for saying you’re going to sleep, indeed!

    1. Thank you lane. I got lost in the bottle exploding debate and forgot to tell you how refreshing your photos were. I love your blog and it’s always a pleasure to browse through and look at all those professional looking photos. Thanks for your compliments and have a fantastic week, ahead!

    1. Oh yes- you can still make this because I used sun-dried apricots not fresh ones. You don’t have to wait till next year. thanks for stopping by and have a lovely Sunday!

    1. Hi Ange,
      Nice to see you again and thanks for complimenting. I hope you’ll enjoy the winters. In general I love winter because I love walking on the snow, but sometimes I wish it could just go away. It’s always mixed feelings for me! Have a lovely weekend!

  2. Lovely cake. I wish I hadn’t seen it. I am so hungry right now. And all the chunks of ginger and apricot. Ginger is a favourite. aggghhh! And then the beautiful colour green of the lime in the mix. So unfair. I was planning to cut down on sugar too. 🙂 Yum.

    1. Thank you for complimenting. Ginger is a favourite of mine too: in cake, in tea, in sauces, in dressings, in food, my list is endless, and as a snack. The candied ginger is one of my favourite snacks. You know what? We are all planning to cut down sugar…one day we shall overcome!

  3. I have everything on hand for this one.. who knew… hope to have it made over the weekend… as for New Years I promissed to recycle more plastic and have done very well with it. I am recycleing double what I used too.

    1. Hi Jolynn,
      Thank you for visiting me. Enjoy the cake, if you make it. I am so happy to hear that you’ve have kept your promise to recycle more plastics and have even doubled what you did last year. Wow! thumbs up to you.
      I love the environment and I am always so happy to meet people who are doing good to preserve our environment. We have only one planet but most of us don’t seem to realize that!!! Wish you a wonderful weekend!

    1. Thank you and worry not about adding it to that long list of things to make. I have a list over 1Km long and I still faithfully bookmark at least five recipes a day!

  4. This sounds like a very flavorful cake, Liz, and the market is flush with apricots. The only thing is that I need to buy a bundt cake pan. My last one met an untimely end — with the last cake baked still in it. I’m tough in the kitchen. If a pan disappoints, out it goes! I’ve pinned this one for that day when a new pan catches my eye. 🙂

    1. Hi John,
      It’s always a pleasure to see you. The cake is very flavourful and the good news, John, is you don’t need a bundt cake pan to make it. You can virtually pour the mixture in anything that can hold it, like muffins pans, round or square pans or even the valentine ones.
      I would hate to be a pan or pot of any sort in your kitchen, John, lest I disappoint and get thrown out (what about the faithful years of service?) LOL… Thanks you so much for pinning. I have to urgently get my empty pin-board organized. I have been “organizing it” for months on end. Best wishes, John, and hugs to Max!
      P/S have a lovely weekend!

  5. Hi Liz, what a beautiful cake! I love ginger. My last trip to Australia included a visit to friends who live in Yandina, where ginger is a mainstay crop. They took us to the Ginger Factory and we did the tour start to finish. The pungency of fresh ginger is sinus clearing! LOL, there are huge vats where they cook the ginger and then it is processed further into jams, jellies, candies, pickles and many other products – even chocolates! This recipe looks so good, I am adding it to my recipes on my iPad app! Interesting the addition of apricots. I don’t have any dried at the moment so next shopping trip will add to my list so I can make the cake! Hope you are having a good day. Do you have any plans for autumn?

    1. Hi Sandy,
      I adore ginger. Australia is still on my bucket list. It’s one of those places I’ve always wanted to go to but have never done anything make it happen.
      It’s that pungency of ginger that I adore. It does clear your sinus and leaves you feeling very fresh.
      I seem to love apricots. I can’t explain why-but I prefer the sun-dried ones to fresh. I’m not really a fan of fresh apricots.
      I bet you can add fresh ones as well. I would like to try that next time, before they disappear from the shelves. I don’t have any plans for autumn yet. Schools are almost opening and then life gets busy but better.
      Have a lovely day, Sandy. It was a pleasure talking to you, as always!

  6. Would you believe I actually forgot about resolutions this year? I had all those standard ‘get life in order’ hopes, but I’m still chasing my tail 8 months in! This looks amazing Liz, good find! I’ll be trying this and, as my husband doesn’t like ginger, will have to polish the whole thing off all by myself…

    1. Hi Erica,
      Aha! It’s a good thing I reminded you,,,LOL. I forgot about the standard ‘get life in order’ hopes, I just never seem to make continuos progress. My progress is like a Yo-yo when it comes to those standard things. Very frustrating but what to do?
      I focus on the main resolutions that glare at me like: start and maintain a blog. I see it and so I can’t run away from it.
      Good luck in polishing off the thing. In that case you might want to halve the recipe. Thanks Erica for chatting with me. Wish you a lovely week and a pleasant day!

      1. I know I’m exactly the same. I was looking at my kitchen yesterday thinking how frustrating it is that I can spend an hour cleaning it, then 15 minutes later it’s a mess again! I feel the same with life sometimes! Yeah I agree, I think starting a blog was very good resolution for you to pick as you can see the fruits of it and can’t ignore doing it. And yes, I think halving the recipe might be just the thing to do! Have a great day too!

        1. Talk about kitchens and messes, I try so hard sometimes I wonder..and it doesn’t help that you have others using the same kitchen. Anyway my dear, have a very lovely weekend and thank you so much for the conversations!

  7. LIZ! That looks divine. Sharing that over some coffee with a friend would be fantastic. I wonder how many slices we would get through. If it was a good, long chin-wag, probably the whole thing. Thank you for posting.

    1. Mm I bet the whole thing would be gone without notice. Then the calorie counting would begin, but by then, it’s too late. I’ve done that before, over dessert. Thanks for stopping by. Wish you a wonderful day. I look forward to your next anecdote!

  8. This looks and sounds so yummy! Last night I was just thinking of making something with apricots and almonds! The ginger and lime zest sound so good. And I just love a bunt cake.

  9. Liz, the cake looks wonderful! Crusty is good, but I think shiny and smooth is also good. 😀
    I love silicon-ware, but I only use them when I steam. I love how easily the food slide out of the pan/ mold.
    Is canned apricot usable in this recipe?

    1. Thank you Hari, for complimenting. I like a natural looking cake. The silicon-ware certainly interferes with this. I think it’s a good ideas to use them for things like steaming. I shall remember that in future.
      You can also use canned apricot. Just drain and then dice them. Thanks for stopping, here, Hari. Have a pleasant evening!

  10. Oh yummy Luz, I love ginger. I so want to make this but a cake is too tempting to over eat. This may call for muffins, I guess that would be cupcakes! Pinning for sure.

    1. Hi Vicki,
      Nice to see you and thank you for complimenting. The mixture can also be made into cupcakes. Thanks for all the pinning you’ve done and all the future pins as well. Have a good nigh!

    1. Ha ha should I say that Ipad has a very clean screen or what should I say.
      And now what? did you not receive the 6.00 o’clock delivery? what happened?
      Enjoy the rest of the week!

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