Author Notes
I adore the idea of sweets for breakfast. I love cakes and I love fruit, and so I thought it would be fun to make a cake that would be just as versatile for breakfast as it would for afternoon tea. —Dionne Christiansen
Ingredients
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1 cup
Dried Apricots
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1 cup
Boiling Water
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1 teaspoon
Baking Soda
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7 tablespoons
Chopped Butter
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3/4 cup
Brown Sugar
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2
Eggs
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1 cup
Self-rising Flour
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1
Sliced Orange
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Zest of 1 Lemon
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Confectioners Sugar to Dust
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Maple Syrup to drizzle on top
Directions
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Preheat oven to 350 degrees Farenheit.
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Place the apricot, boiling water and Baking Soda into a bowl and allow to stand for 5 minutes to soften.
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Mix the apricot mixture in a Food Processor until mushy.
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Beat together the Butter and Sugar in a separate bowl and then add the apricot mixture.
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Add the Eggs and the Flour and then mix to combine.
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Pour into a lightly greased Bundt Pan and bake for 20-25 minutes.
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Let cool and then drizzle with Maple Syrup and top with sliced Orange.
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Finish off by dusting with Confectioner's Sugar.
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