Apricot Citrus Tea Cake

By Dionne Christiansen
May 12, 2012
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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

Serves: 4

  • 1 cup Dried Apricots
  • 1 cup Boiling Water
  • 1 teaspoon Baking Soda
  • 7 tablespoons Chopped Butter
  • 3/4 cup Brown Sugar
  • 2 Eggs
  • 1 cup Self-rising Flour
  • 1 Sliced Orange
  • Zest of 1 Lemon
  • Confectioners Sugar to Dust
  • Maple Syrup to drizzle on top
  1. Preheat oven to 350 degrees Farenheit.
  2. Place the apricot, boiling water and Baking Soda into a bowl and allow to stand for 5 minutes to soften.
  3. Mix the apricot mixture in a Food Processor until mushy.
  4. Beat together the Butter and Sugar in a separate bowl and then add the apricot mixture.
  5. Add the Eggs and the Flour and then mix to combine.
  6. Pour into a lightly greased Bundt Pan and bake for 20-25 minutes.
  7. Let cool and then drizzle with Maple Syrup and top with sliced Orange.
  8. Finish off by dusting with Confectioner's Sugar.

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