Crunchy Apricot Ginger and Cherry Cake

My Favourite Cakes

Crunchy Apricot Ginger and Cherry Cake myfavouritepastime.com_3095Today 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!

Crunchy Apricot Ginger and Cherry Cake myfavouritepastime.com_3083Apricot (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)

Crunchy Apricot Ginger and Cherry Cake myfavouritepastime.com_4699Please 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.

Crunchy Apricot Ginger and Cherry Cake myfavouritepastime.com_4701Beat margarine and sugar in a large bowl until light and fluffy.

Crunchy Apricot Ginger and Cherry Cake myfavouritepastime.com_4704Add eggs, milk and flour and beat the mixture together for 1-2 minutes.

Crunchy Apricot Ginger and Cherry Cake myfavouritepastime.com_4708Fold in the apricots, cherries and ginger, using a metal spoon.

Crunchy Apricot Ginger and Cherry Cake myfavouritepastime.com_4712Spoon 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).

Crunchy Apricot Ginger and Cherry Cake myfavouritepastime.com_3080Remove 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.

Crunchy Apricot Ginger and Cherry Cake myfavouritepastime.com_3086Slice and serve the cake

Crunchy Apricot Ginger and Cherry Cake myfavouritepastime.com_3087I had mine with a nice cup of coffee

Crunchy Apricot Ginger and Cherry Cake

Preparation time: 30 minutes; Baking time: 1¼-1½ hours Makes: 8 slices

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)

Instructions

  1. 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.
  2. 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.
  3. Fold in the apricots, cherries and ginger, using a metal spoon.
  4. 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).
  5. Remove cake, let stand 5 minutes then transfer onto a wire rack to cool.
  6. 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.

myfavouritepastime.com 

34 thoughts on “Crunchy Apricot Ginger and Cherry Cake

  1. It sounds like you’re having good weather, so enjoy it while it lasts.
    This looks amazing. If I were eating this, I’d add an unhealthy dollop of double cream and would be happy. Don’t tell my doctor. 🙂

    1. Yes Lignum, we had great weather the last few days but not anymore. The temperatures have now plummeted. It’s cold but at least there is no snow yet. Everything unhealthy always tastes so good. Your doctor will automatically know by looking at you. Have a pleasant week, Lignum.
      Liz

  2. This looks fantastic, Liz. It’s the bright red cherries. My mouth starts watering whenever I see them in baked goods. I hope the apricots and ginger don’t feel slighted but it’s all about the cherries, for me. 🙂

  3. Yum! Apricots are a fruit I love but for some reason rarely use. Why is that? Guess I’ll need to change that soon. Apricot and almond are a great combination I enjoy….muffin time maybe.

    1. Hi Mama D,
      I always seem to use them. I don’t know why. I just realize much later. I hope you have a good week even though temperatures are going to plunge!
      Liz

  4. Ooh this looks simply scrumptious Liz 😄. I used to make something similar but with only apricots and you ate it sliced and buttered. I bet the top is all crunchy and sweet too. Will be giving this one a go for sure. Thanks.

  5. My gramma made a lot of different cakes like this, she called them coffee cakes and in the evening before bed, she would make my grampa a cup of tea and a slice of some kind of coffee cake. That is my association with this. Brings back warm memories. Have you ever noticed on tv or even in photos, especially describing food products, they always use the warm colours….soft yellows, golds, warm reds and browns and sometimes diffused light. That kind of subliminal colour advertising is supposed to make us want to buy the product. It gives us a soft warm feeling inside! Apricots sure fall into those colour ranges! Nice recipe and warm memories……a beautiful way to start my day. Thanks Liz! We are fogged in at the moment and my view of the ocean is nonexistent! Grey Day!

    1. Hi Sandy,
      Your grandpa was a lucky man with such a doting wife, All those colours you describe make a great photo. It’s very difficult for example to take a photo of rice, or or pasta but it’s always a pleasure to take a photo of any food with bright colours and when they soften them then they also affect our emotions and make us want to buy the product. The temperatures are supposed to be great today and tomorrow at around 8C then they’ll drop due to the cold arctic air associated with the polar vortex. Have a fantastic week, Sandy.
      Liz

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