Journey into the sweet and tangy world of Newfoundland baking with this delightful Apricot Cake recipe. This gem, lovingly sourced from my treasured collection of community cookbooks from the 60s, 70s, and 80s, embodies the nostalgic essence of Newfoundland’s home kitchens.
This Apricot Cake is a perfect blend of moist cake and juicy apricots, creating a dessert that’s both flavorful and refreshing. The natural sweetness of the apricots complements the tender, buttery cake, making each bite a delightful experience. It’s a versatile recipe, perfect for a cozy family dessert or a special treat at gatherings.
As you bake this cake, you’re not just making a dessert; you’re connecting with Newfoundland’s rich culinary heritage. The simplicity and authenticity of the ingredients reflect the island’s tradition of making the most out of what’s available, turning humble ingredients into a delicious masterpiece.
Whether you have fond memories of Newfoundland’s classic recipes or you’re discovering them for the first time, this Apricot Cake is sure to become a favorite. Enjoy the process of baking and savoring this delightful cake, knowing you’re partaking in a piece of Newfoundland’s cherished culinary history.
Apricot Cake Recipe:
1 1/2 cups apricots (cut up)
1 cup raisins
1/4 cup sugar
1 cup water
Boil together for 20 minutes and let cool.
Cream together:
- 1 1/4 cup sugar
- 1 cup butter
- 1 250g cream cheese
- Add 1 tsp vanilla.
- Beat in 4 eggs 1 at a time.
- Stir in 2 1/4 cups flour.
- 1 1/2 tsp baking powder
Bake in tube pan for 1 1/2 hours @ 325 degrees.
