This is another recipe for Millie and her family. We served this pumpkin apricot cake for teatime while she was here last week, and she asked for the recipe. I always like desserts that include two ingredients that are similar colors but different flavors, like honeydew and green grapes, chocolate and coffee, and this pumpkin and apricot cake.
Cape May B&B Pumpkin Apricot Cake
3 1/2 c. all-purpose flour 1/4 tsp. baking powder 2 tsp. baking soda 1 1/2 tsp. salt 1 tsp. each nutmeg, cloves, cinnamon 1 1/2 c. each granulated sugar and packed brown sugar 1 c. oil 2 c. canned pumpkin 4 eggs 2 cups dried apricots, cut up
Sift together flour, baking powder, baking soda, salt and spices. Add the sugars, mixing well.
Mix dry ingredients with the oil and pumpkin, stirring until well combined.
Add eggs, one at a time, blending thoroughly. Stir in apricots. Pour into 2 greased and floured bundt pans. (I use small-ish silicone pans)
Bake at 350 degrees for 50 to 60 minutes or until cake springs back when prodded with your finger.. (I start testing after 35 minutes) Cool for 10 minutes. Remove from pans. Place on wire rack to cool.
I served this pumpkin apricot cake this past weekend for afternoon tea. The simple syrup makes it very moist and delicious. I like pumpkin and apricots together because they are so similar (orange color and gooey). You could use golden raisins, or dried cherries, or nuts. (Suzie doesn’t like nuts, so they seldom turn up in my recipes)You could use cream cheese frosting – either on a loaf or on traditional round layers.
Pumpkin Apricot Cake from Leith Hall
3 1/2 c. all-purpose flour 1/4 tsp. baking powder 2 tsp. baking soda 1 1/2 tsp. salt 1 tsp. each nutmeg, cloves, cinnamon 1 1/2 c. each granulated sugar and packed brown sugar 1 c. oil 2 c. canned pumpkin 4 eggs
2 cups dried apricots, cut up
Simple syrup= 1 cup of sugar and 1 cup of water, brought to a boil
Mix all of the dried ingredients together. Mix all of the wet ingredients together. Mix all of the ingredients (except apricots) together with a wire whisk. Mix in the apricots with a wooden spoon or rubber spatula. Pour into 2 parchment-lined and greased 9 1/2 x 5 1/4-inch loaf pans. Or bake in plain or fancy bundt pans, or in layer cake pans
Bake at 350 degrees for 40 to 60 minutes (for a loaf or bundt, less for layers) or until cake is firm and springs back when prodded with a finger. Cool for 5 minutes. pour simple syrup on cakes when cool. Wait at least a couple of hours before unmolding and serving.
Come visit us at Leith Hall and sample Elan’s goodies at breakfast and afternoon tea !