hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Make your cake…and eat it

14Jun 12

Apricot and Pecan Cake

Apricot and Pecan CakeThis apricot and pecan cake is a dense butter cake that updates the classic fruitcake for modern times.  As with most cakes containing fruit and/or nuts, be sure to coat the apricots and pecans with flour before adding them to the batter.  This well help to keep them from sinking to the bottom of the cake during baking. (Also try this chocolate and apricot wrap cake.)



  • 185g pecans, coarsely chopped
  • 185g dried apricots, coarsely chopped
  • 170g cake flour
  • 110g butter, softened
  • 200g granulated sugar
  • 1tsp vanilla extract
  • 2 eggs
  • 1/2tsp baking soda
  • 185ml sour cream
  • Icing sugar for dusting



  • 60ml dark rum
  • 120ml orange juice



  1. Preheat the oven to 175ºC.
  2. Grease and flour a 25cm x 15cm x 7cm loaf pan or line it with baking parchment.  Set aside.
  3. Combine nuts and apricots in a small bowl and toss them with 3 tablespoons of the flour, making sure to coat them well.  Set aside.
  4. In an electric mixer set on medium speed, cream together the butter and sugar until light in colour.
  5. Add vanilla extract and mix well.
  6. Add eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure proper mixing.
  7. Combine the flour and the baking soda. Add this mixture to the butter mixture gradually, at low speed, alternating with the sour cream, starting and ending with the flour mixture.  Mix just until blended.
  8. Stir in the nuts and apricots and blend well.
  9.  Spoon the batter into the prepared loaf pan.
  10.  Bake in the preheated oven for 50 to 55 minutes, or until a knife inserted into the centre of the cake comes out clean.
  11.  Remove the pan from the oven and place on a wire cooling rack.
  12.  In a small cup, mix together the rum and orange juice and pour evenly over the hot cake.
  13. Cool the cake in its pan for 15 to 20 minutes and then remove from the pan and continue cooling on the wire rack until cool.
  14. Remove and discard baking parchment.
  15.  Dust with icing sugar, slice and serve.  Freeze any leftovers.

Prep Time:  20 minutes

Cooking Time:  55 minutes

Serves:  6-8

Difficulty:  Medium


Tags: , , , , , , , , , , ,


  1. Thanks for the tip about the flour! I hadn´t thought of that before!

  2. Me either!


Write your comment