Looking for a sweet and spicy dessert? Try the Apricot Ginger Cake Recipe! It blends apricot’s fruity sweetness with ginger’s warm spice for a unique treat.
Whether you’re looking for a simple peasant cake or a more complex gingerbread cake with candied fruit, there’s an apricot ginger cake recipe out there for you. So why not try something new and whip up a batch of this delicious cake today?
Key Apricot Ginger Cake Ingredients & Why
All recipes require varying amounts of flour, from 2 cups to 300g (2 1/4 cups).
Both fresh and dried apricots lend a sweet, tangy flavor, with quantities ranging from 1 cup of dried to 8-16 fresh apricots.
Candied or chopped ginger infuses a spicy warmth, ranging from 3 tablespoons to 1/2 cup.
Sweetening is achieved with sugar, varying from 1/2 cup to 1 1/4 cups.
To add richness and moisture, use 1 1/2 sticks to 1/2 cup of butter.
Bind and structure with 2 to 4 eggs.
Achieve fluffiness with 1 to 2 teaspoons of baking powder or soda.
Some recipes call for ginger liquor or orange juice for flavor and moisture.
Enhance texture and flavor with chopped nuts like macadamias in select recipes.
How Do You Make The Best Apricot Ginger Cake?
- Preheat to 350°F (175°C). Sift flour and baking soda. Grease a 20cm baba pan, dust off excess flour.
- With an electric mixer, whip up a fluffy mixture by blending butter, rind, and sugar. Gradually incorporate the eggs, one at a time, until well combined.
- Mix apricots, ginger, sour cream, milk, and sifted flour. Bake at 350°F (175°C) for 1 hour or until a skewer comes out clean. Rest for 10 minutes, then cool on a wire rack and dust with icing sugar.
- Ensure precision in your baking by weighing flour and butter. Cup measures can be inconsistent, with flour weights ranging from 125g to 155g due to variations in interpretation, publications, and cup sizes.
- Use a 237ml US cup, not an Australian cup, assuming 1 cup of flour equals 125g for accurate measurements.
Pro Tips For Making Apricot Ginger Cake Recipe
- Opt for ripe apricots for the best, sweet flavor; unripe ones may impart a sour taste to the cake.
- Finely chop candied ginger to infuse a delightful sweet and spicy kick into the batter or sprinkle it atop the cake pre-baking.
- Elevate the cake’s taste with zesty lemon, which pairs perfectly with apricots and ginger. Incorporate it into the batter or sprinkle on before baking.
- Avoid overmixing to maintain a tender texture; blend ingredients just until combined.
- Bake in a bundt pan for an elegant shape that facilitates easy slicing and serving.
- Enhance your dessert experience with whipped cream, complementing the ginger and apricot flavors. Alternatively, pair with vanilla ice cream or a drizzle of honey.
How to Store Apricot Ginger Cake
- For extended freshness, refrigerate the cake by wrapping it in rum-soaked kitchen towel, sealing it in plastic, and storing for up to 2 months before serving. Alternatively, you can use greaseproof paper or foil and keep it in the fridge, where it stays fresh for 5-6 days.
- To preserve your cake, slice and freeze it as recommended in one recipe.
- To maintain the cake’s freshness at room temperature, follow another recipe by allowing it to cool in the pan for 10 minutes before transferring it to a wire rack for complete cooling.
Can You Freeze Apricot Ginger Cake?
When it comes to freezing apricot ginger cake, there are two methods. The first involves tightly wrapping the cake in cling film and foil. For those who prefer freezing after baking, a recommended approach is to flash freeze the cake until it’s firm, then transfer it to a freezer bag.
As for the dried apricot almond cake, it’s best to wrap it in two layers of clingfilm followed by a layer of foil. When you’re ready to enjoy it, simply thaw it at room temperature before serving.
Frequently Asked Questions About Apricot Ginger Cake
What are the main ingredients in apricot ginger cake?
While apricot ginger cake recipes may vary, common ingredients include flour, butter, sugar, eggs, dried or fresh apricots, ginger, and baking soda.
Is apricot ginger cake healthy?
The choice hinges on the recipe. For instance, the Food.com recipe opts for dates over sugar to create a healthier cake, whereas alternative recipes may lean towards more sugar and butter, resulting in a less wholesome treat.
How do I make apricot ginger cake?
Crafting an apricot ginger cake? Your steps may vary with the recipe. Yet, typically, blend dry and wet ingredients in separate bowls, then unite and bake to perfection.
Can I use fresh apricots instead of dried apricots in apricot ginger cake?
Can fresh apricots be a substitute for dried ones when making apricot ginger cake?
Apricot Ginger Cake Recipe
- 300g (2¼ cups) all-purpose (plain) flour
- 1 teaspoon bicarbonate of soda
- 185g (6½oz, 1½ stick + 1 tablespoon) butter
- 15m l (1 tablespoon) grated lemon or lime rind, whichever you prefer
- 300g (1¼ cups, 11oz) sugar
- 85g (½ cup) chopped dried apricots
- 45g (¼ cup) finely chopped glace (crystallized) ginger
- 120ml (½ cup, 4fl oz) sour cream
- 80ml (⅓ cup, 2fl oz) milk
- Begin by preheating the oven to 350°F (175°C). Then, sift the flour and baking soda. Next, grease a 20cm baba pan and dust it with flour, shaking off any excess.
- Using an electric mixer, cream together butter, rind, and sugar until the mixture is light and fluffy. Then, gradually beat in the eggs one at a time until they are fully combined.
- Combine apricots, ginger, sour cream, milk, and sifted flour. Pour the mixture into the prepared pan and bake at 350°F (175°C) for approximately one hour or until a skewer inserted in the center emerges clean. Afterward, allow it to stand for 10 minutes before transferring it to a wire rack to cool. Finally, dust with sifted icing sugar.
- When baking, it's crucial to weigh your flour and butter instead of relying on cup measures. This is because the weight of a cup of flour can vary significantly, ranging from 125g to 155g, depending on individual interpretation, publication, and the size of the cup used.
- For precise measurements, opt for a 237ml US cup rather than an Australian cup, assuming 1 cup of flour equals 125g.