Apricot Nut Cake
Apricot Nut Cake is a moist, flavorful dessert featuring sweet dried apricots and crunchy pecans, baked into a tender self-rising flour base. Its rich apricot aroma and subtle coconut flavor make it perfect for afternoon tea or special gatherings, offering a delightful combination of fruity and nutty notes.
Ingredients
Instructions
- Preheat oven to 325°F.
- Soak dried apricots in the jar of baby food apricots while you assemble other ingredients and grease a 10-inch tube pan, lining the bottom with wax paper cut to fit.
- Mix all at once the sifted flour, sugar, eggs, oil, and flavoring, beating until smooth.
- Add apricots and pecans, mixing well.
- Bake about 1 hour or until light brown and firm to touch.
- Cool in pan before removing.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract alongside the coconut flavoring. If you don’t have self-rising flour, make your own by combining all-purpose flour with baking powder and salt. You can substitute dried apricots with other dried fruits like cranberries or raisins for a twist. Mixing in chopped walnuts or almonds can enhance the texture further, similar to the nuts used in Grandpa'S Cookies.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It also makes a great accompaniment to a cup of tea or coffee. Consider serving it with fresh fruit or a light salad for a balanced meal. For a unique twist, try it alongside the refreshing Strawberry Pretzel Squares.
Storage & Reheating
Store leftover Apricot Nut Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, slice and warm in the microwave for 10-15 seconds or enjoy it cold. If you prefer, you can also warm it in a low oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Nut Cake contains roughly 913 calories, with 8g protein, 72g carbohydrates, and 69g fat. It is an excellent source of vitamin C (25% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of protein and iron. It also contributes 6g of dietary fiber toward your daily target.
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 use fresh apricots instead of dried?
Fresh apricots can be used, but they will alter the texture and moisture of the cake. If you choose to use fresh, make sure to reduce any added liquid in the recipe. This cake relies on the concentrated flavor and texture of dried fruit, so the results may vary.
How can I make this cake gluten-free?
To make a gluten-free version of the Apricot Nut Cake, substitute the self-rising flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum for proper binding. Additionally, double-check your baking powder and other ingredients to be sure they are gluten-free.
What can I serve with this cake?
This cake pairs wonderfully with fresh fruit, whipped cream, or a scoop of ice cream. You can also serve it with a warm beverage, such as tea or coffee. For a festive touch, consider offering it alongside other desserts like Seven-Up Cake or Cookies Cake for a delightful dessert spread.
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).