Mary Berry’s Apricot Cake is made with margarine, light muscovado sugar, eggs, almond extract, self-rising flour, baking powder, apricot halves, and mixed dried fruit. This delicious Mary Berry’s Apricot Cake recipe creates a tasty dessert that takes about 1 hour and 50 minutes to prepare and can serve up to 6-8 people.
Mary Berry Apricot Cake Ingredients
- ½ cup (4 oz/115g) margarine, from fridge
- ½ cup (4 oz/100g) light muscovado sugar
- 2 large eggs
- ¼ tsp almond extract
- 1¾ cups (7 oz/200g) self-rising flour
- ½ level tsp baking powder
- ½ × 15 oz (425g) can apricot halves, drained and chopped
- 1 cup (7 oz/200g) mixed dried fruit
How To Make Mary Berry Apricot Cake
- Preheat the Oven: Preheat the oven to 320°F/Convection 270°F. Grease a 7-inch round cake tin and line it with nonstick baking paper.
- Prepare the Batter: Measure all the ingredients except the fruit into a large mixing bowl and beat with an electric mixer until well blended. Stir in the apricots and dried fruit.
- Bake the Cake: Turn the mixture into the tin and level the top. Bake in the preheated oven for 1½ hours, or until the cake is golden brown. A skewer inserted into the center of the cake should come out clean.
- Cool the Cake: Leave to cool in the tin for 10 minutes, then turn out, remove the paper, and leave to cool on a wire rack.
Recipe Tips
- Use Cold Margarine: Make sure the margarine is cold from the fridge to ensure a light and fluffy texture in the cake.
- Measure Ingredients Accurately: Use a kitchen scale for precise measurements of flour and sugar to get the best results.
- Drain Apricots Well: Thoroughly drain the apricot halves to prevent excess moisture, which can make the cake soggy.
- Mix Gently: Stir the apricots and dried fruit in gently to avoid over-mixing, which can make the cake dense.
- Check for Doneness: Insert a skewer into the center of the cake to check for doneness. It should come out clean; if it comes out with batter, bake for a few more minutes.
What To Serve With Apricot Cake?
This delicious Apricot Cake pairs well with a dollop of whipped cream, a scoop of vanilla ice cream, a drizzle of honey, or a sprinkle of powdered sugar. It also can be served alongside fresh berries, a cup of tea, a scoop of Greek yogurt, or a light fruit salad for a tasty dessert.
How To Store Leftovers Apricot Cake Last?
- Refrigerate: Let the leftover Apricot Cake cool to room temperature. Store it in an airtight container in the fridge for up to 5 days.
- Freeze: If you want to freeze the cake, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To serve, thaw the cake at room temperature for a few hours before eating.
How To Reheat Leftovers Apricot Cake?
- In The Oven: Preheat the oven to 300°F (150°C). Place the cake on a baking sheet and cover loosely with aluminum foil. Heat for about 10-15 minutes until warmed through.
- In The Microwave: Place a slice of cake on a microwave-safe plate and cover with a microwave-safe lid or plastic wrap. Microwave on medium power for 20-30 seconds until heated through.
Mary Berry Apricot Cake Nutrition Facts
Serving Size: 1 slice (of 6-8 servings)
- Calories: 300
- Total Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 70mg
- Sodium: 150mg
- Potassium: 200mg
- Total Carbohydrate: 40g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Baked Apples
- Mary Berry Dauphinoise Potatoes
- Mary Berry Banana Scones
- Mary Berry Raspberry Muffins
Mary Berry Apricot Cake
Description
Mary Berry’s Apricot Cake is made with margarine, light muscovado sugar, eggs, almond extract, self-rising flour, baking powder, apricot halves, and mixed dried fruit. This delicious Mary Berry’s Apricot Cake recipe creates a tasty dessert that takes about 1 hour and 50 minutes to prepare and can serve up to 6-8 people.
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 320°F/Convection 270°F. Grease a 7-inch round cake tin and line it with nonstick baking paper.
- Prepare the Batter: Measure all the ingredients except the fruit into a large mixing bowl and beat with an electric mixer until well blended. Stir in the apricots and dried fruit.
- Bake the Cake: Turn the mixture into the tin and level the top. Bake in the preheated oven for 1½ hours, or until the cake is golden brown. A skewer inserted into the center of the cake should come out clean.
- Cool the Cake: Leave to cool in the tin for 10 minutes, then turn out, remove the paper, and leave to cool on a wire rack.
Notes
- Use Cold Margarine: Make sure the margarine is cold from the fridge to ensure a light and fluffy texture in the cake.
- Measure Ingredients Accurately: Use a kitchen scale for precise measurements of flour and sugar to get the best results.
- Drain Apricots Well: Thoroughly drain the apricot halves to prevent excess moisture, which can make the cake soggy.
- Mix Gently: Stir the apricots and dried fruit in gently to avoid over-mixing, which can make the cake dense.
- Check for Doneness: Insert a skewer into the center of the cake to check for doneness. It should come out clean; if it comes out with batter, bake for a few more minutes.
Mary Berry Apricot Cake