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Prep time
8 hours
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Cook time
50 minutes
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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
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Ingredients
- For the cake:
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1 1/2 cups
(by volume) dried apricots (8 ounces, by weight)
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1 cup
white wine
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4
eggs
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1 cup
granulated sugar
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1 cup
brown sugar
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1 cup
vegetable oil
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1 cup
milk
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2 teaspoons
vanilla extract
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2 teaspoons
almond extract
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3 cups
cake flour
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1 tablespoon
baking powder
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2 1/2 teaspoons
The Spice Hunter Highland Harvested Saigon Cinnamon
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3/4 teaspoon
The Spice Hunter Madagascar Cloves, Ground
- For the glaze:
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1/2 cup
apricot preserves or jam
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1/4 cup
water
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1 tablespoon
confectioner’s sugar
Directions
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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.)
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Preheat oven to 325°F.
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Process soaked apricots in a food processor until a puree has formed.
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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.
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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.
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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.
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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.
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Allow the cake to cool for at least 10 to 15 minutes before removing it from the baking vessel.
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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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