Apricot Ginger Cake Recipe

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

Flour

All recipes require varying amounts of flour, from 2 cups to 300g (2 1/4 cups).

Apricots

Both fresh and dried apricots lend a sweet, tangy flavor, with quantities ranging from 1 cup of dried to 8-16 fresh apricots.

Ginger

Candied or chopped ginger infuses a spicy warmth, ranging from 3 tablespoons to 1/2 cup.

Sugar

Sweetening is achieved with sugar, varying from 1/2 cup to 1 1/4 cups.

Butter

To add richness and moisture, use 1 1/2 sticks to 1/2 cup of butter.

Eggs

Bind and structure with 2 to 4 eggs.

Baking Powder/Soda

Achieve fluffiness with 1 to 2 teaspoons of baking powder or soda.

Liquor/Juice

Some recipes call for ginger liquor or orange juice for flavor and moisture.

Nuts

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

1. 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[1]. Alternatively, you can use greaseproof paper or foil and keep it in the fridge, where it stays fresh for 5-6 days.
2. To preserve your cake, slice and freeze it as recommended in one recipe.
3. 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