Make Ahead

Grandma Esther’s Oil Cake with Apricots & Pecans

May 22, 2014
Author Notes

This recipe is a variation on my grandma's renowned oil cake with plums and walnuts —Cara Eisenpress

  • Makes one 9-by-9-inch cake
Ingredients
  • 1 cup neutral oil, like safflower
  • 1 13/4 cups 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
In This Recipe
Directions
  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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I'm the founder, editor, and head chef at the blog Big Girls, Small Kitchen (www.biggirlssmallkitchen.com), a site dedicated to easy-to-execute recipes and stories from a quarter-life kitchen. I'm also the author of In the Small Kitchen published in 2011.