Almond and Apricot Cake

Great afternoon cake

Almond and Apricot Cake.  Perfect with tea or coffee!


  • 12ozs dried apricots
  • 4 tbsp Amaretto
  • 1lb butter (no substitute)
  • 1lb sugar
  • 8 eggs
  • 12 ozs self raising flour
  • 12 ozs ground almonds
  • Powdered sugar to dust


  • Dice apricots, place in bowl and cove with amaretto, set aside for 20 minutes
  • Grease a 10 inch fluted bundt pan and flour


  • Cream butter and sugar together until light and fluffy
  • Slowly add eggs, flour and almonds
  • Stir in apricots including any liquid
  • Spoon into prepared pan
  • Bake at 375°F for 1-1.5 hours cover top with foil to prevent over-browning if needed
  • Turn out onto cooling wire. let pan sit on cake till cake is cool
  • Dust with powdered sugar

Serves 16

Great afternoon cake

Apricot and Almond Cake. Perfect with tea or coffee.

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