Apricot Cake

Made with dried plump apricots, this moist tea cake is easy to whip up for special gatherings.

The ingredient of Apricot Cake

• 1 cup chopped dried apricots
• 1 2 cup warm milk
• 125g butter chopped
• 1 cup caster sugar
• 1 teaspoon vanilla essence
• 2 eggs at room temperature
• 1 cup plain flour sifted
• 1 4 teaspoon bicarbonate of soda
• 3 4 cup desiccated coconut
• 2 cups icing sugar mixture
• 1 1 2 tablespoons milk
• 1 tablespoon butter
• 1 teaspoon vanilla essence
• 1 tablespoon desiccated coconut

The Instruction of apricot cake

• preheat oven to 180u00b0c grease and line a 3cm deep 16cm x 25 5cm base slab pan combine apricot and milk in a bowl stand for 10 minutes
• using an electric mixer beat butter and sugar until light and fluffy add vanilla and eggs mix well
• stir flour bicarbonate of soda 3 4 cup desiccated coconut and apricot mixture into batter
• spoon batter into pan bake for 30 minutes or until a skewer inserted into centre comes out clean cool in pan
• to make icing combine icing sugar milk butter and vanilla in a heatproof microwave safe bowl heat uncovered on medium 50 for 20 seconds or until butter starts to melt stir until smooth adding more milk if required spread icing over cake sprinkle with coconut cut into slices serve

Nutritions of Apricot Cake

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