Date and Apricot Cake with Sherry

Happy New Year

Date and Apricot Cake with Sherry myfavouritepastime.com_0247Happy New Year! I know it’s rather late. Perhaps I should say: Belated New Year Greetings? I have really MISSED all my blogging buddies. I decided to take a break and the break turned into a nice holiday and since the year began, I haven’t had enough will power to start blogging again. I have been procrastinating, endlessly and anyway it has been so cold over here (our temperatures reached -25°c today (-13F).

Date and Apricot Cake with Sherry myfavouritepastime.com_8060Anyway, I’m glad I’ve finally planted myself on a chair and managed to write this brief paragraph. I hope the next post will be longer. How was your Christmas break? or shall I say December break since we don’t all celebrate Christmas. I hope you all had a wonderful time with your families, colleagues and friends and I sincerely wish you all the best of 2014. I did have lots of time to think clearly about my New Year resolutions. I hope you did too. For me, it was mostly about the direction I want my blog to take…lots of exciting things, if they can be implemented?

During the Christmas break I baked a lot of fruitcakes, so today I want to share one recipe with you. It’s a simple cake with Dates and Sherry (you can substitute the sherry with port). It can keep for up to two weeks in an airtight container. I hope you’ll love it, the way I did. Now for the recipe:

  • Ingredients 
  • 300g all-purpose flour
  • ½ teaspoon baking powder
  • 250g butter
  • 1 tablespoon finely grated grated lime rind (zest)
  • 250g (1 cup) castor sugar
  • 4 eggs
  • 180g (1 cup packed) chopped dates
  • 1 tablespoon (15ml) honey
  • 100g (½ cup) chopped dried apricots
  • 1 tablespoon (15ml) sherry
  • ½ cup candied peel
  • 60mls (¼ cup) sherry, extra

Date and Apricot Cake with Sherry myfavouritepastime.com_7875_2Assemble all ingredients before you start. Preheat the oven to 310°F (150°C). Line the base and sides of a deep 20cm (8 inch) round cake pan with two layers of parchment (greaseproof paper). Sift flour and baking powder, set aside.

Date and Apricot Cake with Sherry myfavouritepastime.com_7876 Pour 1 tablespoon sherry over the apricots, mix thoroughly, and set aside for at least 30 minutes.

Date and Apricot Cake with Sherry myfavouritepastime.com_7879_2Drizzle honey over dates, set aside for at least 30 minutes.

Date and Apricot Cake with Sherry myfavouritepastime.com_7883Cream butter, rind (zest) and sugar until light and fluffy.

Date and Apricot Cake with Sherry myfavouritepastime.com_7885Beat in eggs one at a time. Beat until thoroughly combined.

Date and Apricot Cake with Sherry myfavouritepastime.com_7888This is what the mixture looks like,  after beating in all eggs

Date and Apricot Cake with Sherry myfavouritepastime.com_7890Stir in dates, apricots and candied peel,

Date and Apricot Cake with Sherry myfavouritepastime.com_7895The mixture, after stirring in dates, apricots and candied peel.

Date and Apricot Cake with Sherry myfavouritepastime.com_7898fold in half sifted flour and half the extra sherry then fold in the remaining flour and remaining extra sherry.

Date and Apricot Cake with Sherry myfavouritepastime.com_7901The final mixture looks like this

Date and Apricot Cake with Sherry myfavouritepastime.com_7904Spoon the final mixture into prepared tin and bake for 1½-2 hours until golden or until a skewer inserted in the middle comes out clean. (I baked the cake for 1hour 45 minutes at 310°F (150°C).

Date and Apricot Cake with Sherry myfavouritepastime.com_7918Remove cake and let stand for 5 minutes, then cover with foil while still in tin and leave to cool completely. If you like you can spoon 1-2 tablespoons sherry, evenly, over the cold cake for the next few days. The cake can keep for 2 weeks in an airtight container.

Date and Apricot Cake with Sherry myfavouritepastime.com_8052I decorated the cake with some dates and candied peel.

Date and Apricot Cake with Sherry myfavouritepastime.com_8059We really enjoyed eating this cake

Date and Apricot Cake with Sherry myfavouritepastime.com_0270I had a slice a day for a couple of days. I hope you enjoy it too.

Date and Apricot Cake with Sherry

Preparation Time: 30 minutes; Baking Time: 1½-2 hours’; Serves: 8 slices

Ingredients 

  • 300g all-purpose flour
  • ½ teaspoon baking powder
  • 250g butter
  • 1 tablespoon finely grated grated lime rind (zest)
  • 250g (1 cup) castor sugar
  • 4 eggs
  • 180g (1 cup packed) chopped dates
  • 1 tablespoon (15ml) honey
  • 100g (½ cup) chopped dried apricots
  • 1 tablespoon (15ml) sherry
  • ½ cup candied peel
  • 60mls (¼ cup) sherry, extra

Instructions

  1. Preheat the oven to 310°F (150°C). Line the base and sides of a deep 20cm (8 inch) round cake pan with two layers of parchment (greaseproof paper). Sift flour and baking powder, set aside. Drizzle honey over dates, set aside for at least 30 minutes. Pour 1 tablespoon sherry over the apricots, mix thoroughly, and set aside for at least 30 minutes.
  2. Cream butter, rind (zest) and sugar until light and fluffy.
  3. Beat in eggs one at a time. Beat until thoroughly combined.
  4. Stir in dates, apricots and candied peel, and then fold in half sifted flour and half the extra sherry. Fold in the remaining flour and extra sherry.
  5. Spoon into prepared tin and bake for 1½-2 hours until golden or until a skewer inserted in the middle comes out clean. Remove cake and let stand for 5 minutes, then cover with foil while still in tin and leave to cool completely. If you like you can spoon 1-2 tablespoons sherry, evenly, over the cold cake for the next few days. The cake can keep for 2 weeks.
  6. **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)
  7. Cup measures based on assumption, 1 cup = 125g flour so that would be the US cup of 237ml, not the Australian Cup. The Australian cup = 155g flour so that would change cup measures.

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 for 1hour 45 minutes at 310°F (150°C).
  • I always weigh ingredients, especially 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. My best advice: please buy a weighing scale.

myfavouritepastime.com

Author: Liz

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

85 thoughts

  1. Liz, my wife made this for me at the weekend and it is STUNNING!! Everyone should make this. Fabtastic. Best cake I have tasted for years! You are a genius!!

    1. Hi Keith,
      I am over the moon…Keith. I am so glad you wife made the cake and you found it stunning. I love this cake. When I bake it, I drizzle some sherry on top for about three days then I start enjoying it, one slice a day until I grudgingly finish it. Thanks so much for the feedback. Enjoy the rest of the week!
      Liz

    1. Hi Lignum,
      I am so happy to see you. Happy New Year. I’ve missed your humorous comments…welcome back. Blogging IS A SECOND JOB..LOL. Have a wonderful week!
      Liz

    1. Omg Ralph, It’s so good to see you. I hope you had a wonderful time during the December holidays. Thanks for welcoming me back. I missed you too. Have a wonderful weekend and wish you a lovely 2014 full of happiness and laughter!
      Liz

  2. Welcome back! Although I missed your posts, it is a good thing to take a break. And what better time than winter when nature goes to sleep. Wishing you a wonderful year!

    1. Hi Afra,
      I missed you too. I’m so glad to see you again. I also wish you a fabulous year. I shall have a peek at your blog right now!!!
      Liz

    1. Happy New Year Magi
      Thank you so much for complimenting. Wish you a fantastic 2014. I was still admiring the bean soup. Looks very tasty! Best wishes!
      Liz

  3. Hi Liz! Thanks for liking my posts…. I’m new to the blogging concept and are having fun with my cakes and love seeing new things from others like yourself.
    Hope you have had a lovely New Year, all be it very cold by the sounds and look forward to following your progress in 2014!

    1. Hi Joanne,
      Thanks for visiting me and welcome to the WordPress blogging platform. Don’t worry about being new just make sure you post on a regular basis (at least once a week) would be nice. Soon you’ll meet many blogging buddies. I wish you all the best in blogging and the best of 2014.
      Liz

      1. Hi Liz,
        Thankyou for the compliments!
        I will definitely take your advice in the posting timely and just so you know you are my first blogger I’m following.
        The blog page is still evolving as I work on what I want on there and format and so on
        I look forward to trying out some of your winter recipes come June when we hit winter, especially the sweet potato scones.
        Joanne

        1. Hi Joanne,
          Thanks Joanne. I also look forward to following your posts and hope you enjoy whatever you get to try from my blog. I wish you a happy blogging and a wonderful weekend!
          Liz

  4. Lovin dried fruit cake all the way….
    btw, my mom used to soak the dry fruit with rum instead of sherry before adding it to cake or bread
    you’re duing a great job, the fruit is spread evenly in the cake while my mom used to be sinking in the bottom of the cake, hehehe

    1. Hi Dedy,
      Happy New Year and thanks for giving me a good laugh. Maybe she added so much sherry they decided to sink? I wonder why but I hope you enjoyed eating them all the same. Have a lovely weekend!
      Liz

  5. Had a lovely relaxing December break! One of the best, no stress ,hoping this year will follow suit. Great recipe by the way!

    1. Hi Naomi,
      I am so glad to hear you had a stress-free and relaxing December. That’s the way to go. I wish you a happy and relaxing 2014 too. Enjoy your weekend!
      Liz

      1. Thanks… Things seem to be getting more calm around here as my 4little ones are getting bigger… Not yet teenagers so I’m sure it might get crazy again in the not so distant future!

    1. Hi Aunt Juju,
      We ate lots of fruitcake. I really love them with lots of sherry or brandy..yum. I’m looking forward to a wonderful 2014. Hope you are too. Best wishes and enjoy your weekend.
      Liz

  6. Glad to see you back Liz! I know how difficult it can be to get back to blogging after a short while off. Hope you had a wonderful holiday season and wish you all the best in 2014. I look forward to watching the changes you make to the blog.

    1. Hi Mama D,
      I am glad to see you too. I missed you. I had an awesome holiday season and I look forward to a great 2014. I want to stay positive. Ha ha most of the changes will be content wise. Have a lovely weekend!
      Liz

    1. Happy New Year Hari. I saw something in the news about your country but I can’t remember what it was. Candied peel is made from the peels of citrus fruits like oranges, lime, lemon, grapefruits. Water and lots of sugar and colour is added and simmered. They taste nice. Have a wonderful 2014
      Liz

  7. Glad you are back in the saddle, Liz! Missed you! Going to get my daughter – she’s the baker! – to give this a go – looks and sounds fantabulous! Happy 2014 to you and yours. Keith x

    1. Hi Keith,
      Missed you too. I had a long nice and refreshing break. Hope you did too. Wish you the best of 2014 and hope the daughter does some baking. Best wishes, Keith!
      LIz

  8. So pleased to see your post today. You are missed! I’m sorry to hear about all the cold weather while I’m enjoying wearing shorts, sleeveless tops and flip flops. However, it did rain all day today so it has.temporarily cooled things off a bit. I may be in a minority, but I love Christmas cakes…fruit cakes. They are such good keepers and stay nice and moist. Cheers for now!

    1. Hi Sandy,
      I am so glad to see you. I’ve missed you too. Omg I envy you and the warm weather. If wishes were horses, I would be right there beside you in the most colourful flip flops ever! I adore fruit cakes (homemade with tender loving care). I wish you all the best of the holidays and a wonderful 2014.
      Liz

  9. Welcome back! I was a little worried about your absence.
    Happy New Year!!! As a New Year’s gift, I would like share my favorite quote.

    The reason why music is so beautiful is
    that there is a comma, a distance between musical notes.
    The reason why words are so beautiful is
    that there is proper pause between words.
    We have to look back on our lives from time to time
    whether we just ran along continuously without any pause,
    whether we talk too many words without any pause.

    I hope that you had a wonderful pause of your blogging. ^^

    1. Happy New Year Jessie. I am so glad to hear you worried about me. At least I know there are people with caring hearts out there.
      Thanks so much for sharing your lovely and thoughtful favourite quote. I’ve enjoyed reading through it and I must say I shall remember to give it a PAUSE….I had a fantastic beak and I look forward to a wonderful 2014. I wish you a prosperous 2014 and a fantastic weekend.
      Liz

  10. What a great way to kick off the new year with this post and your beautiful photographs! Your cake is lovely and the finished presentation with the garnish is so pretty. It’s great to have you back with us!

    Warmly,
    Allison

  11. Hi Liz–welcome back! I was just thinking about how I missed your posts the last month and to my delight you came back today and with such a delicious recipe too! I wish you a happy new year and hope your holiday was fabulous!

    1. Hi Ngan,
      Thanks so much for all the kind words. I wish you the best of 2014. My holiday was more than fabulous. I had a great time with family and friends. Best wishes
      Liz

    1. Hi Shanna,
      Happy New Year! I’ve missed you. I hope everything is okay with you and so is your family. Thanks for stopping by. I wish you a Happy and Prosperous 2014
      Best…
      Liz

    1. Hi there Fae,
      Happy New year and as usual thanks so much for always supporting me on Facebook. It’s so kind of you and I really appreciate your time and effort. Thanks so much for complimenting. Wish you the best of 2014.
      LIz

    1. Hi Sonal,
      Happy New Year. Thanks so much for worrying about me…how lovely of you. I am so glad to see you too. Thanks for complimenting and wish you a wonderful 2014. Best wishes!
      LIz

  12. Happy new year! I now what you mean about procrastinating: a while away from the blog makes it all the more difficult to return to, so well done you on making it back! And with a spectacular looking cake too. Lovely 🙂 Can’t wait to see what your new year’s blogging resolutions bring …

    1. Hi there Trixpin,
      Happy New Year to you too, and thanks for all the kind words and all the lovely compliments. It was sure difficult to start, again. I’m so glad I managed to do it today. I wish you a Happy and Prosperous 2014. Best wishes!
      Liz

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