Annabelle White’s Apricot and Prune Cake

Annabelle White's Apricot Prune Cake

Annabelle White's Apricot Prune Cake

My friend Bev, who I stay with, recently bought a new Bundt tin and we have been trying out recipes in it. So when we saw this cake in Annabelle White’s book we had to attempt it. She claims that it is one of her most requested recipes, and I can see why. The cake is quite dense, but studded with the deep flavour of prunes balanced by the sharp tart apricots, and a deep earthy cinnamon flavour that draws it all together. The next day the cake was a bit gooier, and was delicious as a pre breakfast snack! There was a tiny piece left today that was soooo good with a cup of tea when I got home – its really gold here, and I got thoroughly rained on coming home, so it was just what I wanted.


¾ cup of chopped dried apricots
¾ cup of pitted prunes ( I also chopped them)
Water or cold tea – I used tea
170g butter
¾ cup of sugar
2 large eggs
2 cups flour
½ teaspoon of salt
2 teaspoons baking powder
½ cup of milk

Separate use:
½ cup of brown sugar
1 tablespoon of flour
1 tablespoon of cinnamon


Cover the chopped apricots and prunes with either water or cold tea. Leave to soak for a few hours. I left mine overnight – how’s that for forward planning for once!

Grease a 25cm ring tin.

Pre heat the oven to 170 ° C.

Cream the butter and sugar till light and fluffy. Add the eggs, dried ingredients and milk. Lastly add the drained fruit.

Combine the brown sugar, flour and cinnamon in a small bowl.

Place one third of the batter in your greased tin, sprinkle over a third if the cinnamon mixture. Repeat twice till all the mix and sugar mixture are used up. Bake for 45 – 60 minutes, or till a skewer comes out clean when you test the cake.


About michoenglish87

A wannabe foodie who loves trying new recipes and trying new ingredients. I hope to inspire people to try new things in the kitchen.
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4 Responses to Annabelle White’s Apricot and Prune Cake

  1. What a fabulous cake – apricots and prunes marry so well together and being a tea lover, this cake appeals even more to me. The sugar, flour, cinnamon mixture that you put in between is something I have not tried before – very interesting.
    🙂 Mandy

    • This cake is really good, it gets better as it keeps, though it hasn’t lasted long! Its the cinnamon thing that really makes this cake as it adds a big flavor punch.

  2. Pete Upton says:

    It’s not clear what type of flour is used, plain or self-raising?

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