Almond, Apricot, Allspice Cake
A moist, flavorful cake featuring almonds, apricots, and warm allspice, perfect for teatime or special occasions, appealing to those who enjoy fruity, spiced baked goods.
Ingredients
Instructions
- Sift together the flour, soda, baking powder, allspice, and salt.
- Cream together the butter or oleo and sugar.
- Add eggs and wheat germ; beat thoroughly.
- Add dry ingredients alternately with the jar of baby food (apricots).
- Pour into a greased and floured 8 x 8 x 2-inch pan.
- Bake in a preheated oven at 400°F for about 25 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
To enhance the flavor of your Almond, Apricot, Allspice Cake, consider toasting the chopped almonds before adding them to the batter. If you don't have wheat germ, ground flaxseed can be a good substitute. For a richer taste, you can also try using brown sugar instead of granulated sugar. Make sure to sift the dry ingredients well to ensure even mixing.
Serving Suggestions
Serve the Almond, Apricot, Allspice Cake plain or dusted with powdered sugar for a simple presentation. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a delightful afternoon snack, enjoy a slice with a cup of tea or coffee. This cake also makes a great addition to brunch spreads alongside savory dishes like Cheddar Beer Dip.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice a piece and warm it in the microwave for 10-15 seconds, or enjoy it cold as a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Almond, Apricot, Allspice Cake contains roughly 566 calories, with 10g protein, 59g carbohydrates, and 39g fat. It is an excellent source of calcium (46% of the Daily Value), dietary fiber (43% of the Daily Value), and iron (31% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 2259mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just let it cool completely before wrapping it in plastic wrap. This will allow the flavors to meld together beautifully. Just be sure to store it properly to maintain its freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).