White Wine-Soaked Apricot Cake

May 13, 2021
1 Ratings
Photo by Mark Weinberg. Prop Stylist: Sophia Pappas. Food Stylist: Monica Pierini.
  • Prep time 8 hours
  • Cook time 50 minutes
  • Serves 10 to 12
Author Notes

Though it seems that apricot season is here and gone within the blink of an eye, this White Wine-Soaked Apricot Cake utilizes dried apricots, which are available all year round. The cake is special for a few specific reasons, starting with the white wine. The apricots are rehydrated in white wine and blitzed in the food processor to make an apricot puree that gives the cake a beautiful light orange-blush color.

I opted for cake flour instead of all-purpose flour for a lighter crumb, though you can totally use all-purpose flour if cake flour is not accessible (it will yield a slightly denser, but still delicious cake). The gentle, warming spice notes come from The Spice Hunter’s Highland Harvested Saigon Cinnamon and ground Madagascar Cloves; the flavor is almost reminiscent of the holidays, yet still summery and light. For additional moisture, I used vegetable oil instead of butter and set the baking temperature to 325°F for a low-and-slow bake. The finishing touch on the cake: a shiny, simple glaze made with apricot preserves. —Briana Riddock

Test Kitchen Notes

This recipe is shared in partnership with The Spice Hunter. —The Editors

What You'll Need
  • For the cake:
  • 1 1/2 cups (by volume) dried apricots (8 ounces, by weight)
  • 1 cup white wine
  • 4 eggs
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons almond extract
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 2 1/2 teaspoons The Spice Hunter Highland Harvested Saigon Cinnamon
  • 3/4 teaspoon The Spice Hunter Madagascar Cloves, Ground
  • For the glaze:
  • 1/2 cup apricot preserves or jam
  • 1/4 cup water
  • 1 tablespoon confectioner’s sugar
  1. Soak the dried apricots in white wine for 8 hours or overnight. (You can speed this process up by gently warming the dried apricots in white wine in a small saucepan until the apricots have absorbed the majority of the wine and are softened. Allow to cool before processing.)
  2. Preheat oven to 325°F.
  3. Process soaked apricots in a food processor until a puree has formed.
  4. In a large mixing bowl, combine apricot puree, eggs, granulated sugar, brown sugar, vegetable oil, milk, vanilla extract, and almond extract. Mix by hand with a whisk or with an electric stand mixer or hand mixer.
  5. In a separate bowl, combine cake flour, baking powder, ground cinnamon, and ground cloves. Add flour mixture to the liquid mixture and mix until the flour is fully incorporated.
  6. Prepare a 10- to 12-cup bundt pan or 2 (9-inch round) cake pans with non-stick vegetable spray. For an easy release, line the round cake pans with parchment paper.
  7. Fill your bundt pan or cake pans with cake batter. (Evenly divide the batter between the 2 cake pans.) Bake bundt pan for 50 to 60 minutes, or until a toothpick comes out clean from the center of the cake. Bake the cake pans for slightly less time, about 40 to 50 minutes.
  8. Allow the cake to cool for at least 10 to 15 minutes before removing it from the baking vessel.
  9. While the cake is cooling, make the glaze: Warm apricot preserves, water, and confectioner’s sugar in a saucepan on low heat for 5 to 6 minutes, or until the mixture is melted into a glaze. Brush cake with the glaze or simply drizzle over the cake.

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