Apricot Spice Cake
A moist and flavorful apricot spice cake with warm cinnamon and a hint of sweetness, perfect for dessert or teatime gatherings, appealing to fruit and spice lovers.
Ingredients
Instructions
- Beat sugar and vegetable oil in a mixing bowl.
- Add eggs one at a time, beating well after each addition.
- Add one jar of apricot tapioca baby food and mix thoroughly.
- Add half of the flour blended with cinnamon, salt, and baking powder; then beat in the remaining flour.
- Pour batter into a greased and floured tube pan.
- Bake at 350°F (175°C) for 1 hour.
- Let cool right side up.
- Turn cake out onto a cake plate and sprinkle with powdered sugar.
Tips & Substitutions
For a moister cake, consider using unsweetened applesauce as a substitute for half of the vegetable oil. If you don't have apricot tapioca baby food, pureed fresh apricots or another fruit puree can work as a great alternative. Be sure to mix the dry ingredients thoroughly to avoid clumps in the batter, which can affect the texture of the cake.
Serving Suggestions
This lovely cake is perfect as a dessert or a sweet breakfast treat. Serve it plain or dusted with powdered sugar for a simple touch. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a complete meal, consider serving it alongside a fresh Summer Garden Vegetable Medley for a balanced and satisfying experience.
Storage & Reheating
Store any leftover Apricot Spice Cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to two months. To reheat, simply thaw at room temperature and warm slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Spice Cake contains roughly 674 calories, with 10g protein, 106g carbohydrates, and 33g fat. It is an excellent source of dietary fiber (81% of the Daily Value), calcium (56% of the Daily Value), and iron (51% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 973mg per serving (42% 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 use a different type of fruit puree instead of apricot?
Yes, you can substitute other fruit purees like peach or pear for a different flavor profile. Just keep in mind that the sweetness and acidity of the fruit may affect the final taste and texture of the cake, so adjust sugar levels accordingly.
How can I make this cake gluten-free?
To make this cake gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to help bind the ingredients together, ensuring a similar texture to the original recipe.
What can I do if the cake is too dry?
If your cake turns out dry, you can brush it lightly with a simple syrup made from equal parts sugar and water. This will help moisten the cake. Additionally, serving it with whipped cream or a fruit sauce can add moisture and enhance the overall flavor.
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).