Grandma Esther’s Oil Cake with Apricots & Pecans

By • May 22, 2014 • 2 Comments



Author Notes: This recipe is a variation on my grandma's renowned oil cake with plums and walnutsCara Eisenpress

Makes one 9-by-9-inch cake

  • 1 cup neutral oil, like safflower
  • 1 13/4 cup sugar
  • 3 large eggs
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup pecans, coarsely chopped
  • 8 ounces plump dried apricots, halved
  1. Oil a 9 x 9-inch baking pan and line with oiled parchment paper. Preheat the oven to 350°F.
  2. In a medium mixing bowl, beat the oil, sugar, and eggs.
  3. In a smaller bowl, combine the flour, salt, baking soda, and cinnamon. Pour the dry ingredients over the wet and fold in. Fold in the fruit and the pecans.
  4. Spread the batter in the pan. Bake on the middle racks for about 1 hour, or up to 1 hour and 10 minutes, until the top is crisp and brown and a toothpick or skewer inserted in comes out clean. Cool in the pan for 10 minutes, then carefully turn out onto a rack to cool.
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2 months ago Emilye

If I want to double the recipe, do I add double the amount of eggs (6 eggs)? Or would 4 or 5 eggs suffice?

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3 months ago CookOnTheFly

Funny how I have no problem with the amount of olive oil, but it is the sugar that concerns me. Have you tried making it with less?