Thursday, July 29, 2010

Apricot Cake...Delicious!


  • 1/2 cup unsalted butter, softened
  • 1/2 cup whole milk
  • 1 cups sugar
  • 1.5 cups all-purpose flour
  • 2 large eggs
  • 1/4 tsp vanilla essence
  • 1/2 Tbsp baking powder
  • 1 cup finely chopped dried apricot
  • 2 tbs brown sugar
  • a pinch of salt

  • Sift together the flour, baking powder and salt, set aside.
  • Put the butter into a large mixing bowl. Beat with an electric mixer and gradually add the sugar. Beat until the mixture is very light and fluffy, 5 to 7 minutes.
  • With the mixer on low speed, add the eggs, one at a time, mixing just until the eggs disappear. Add the flour mixture to the butter mixture, alternating it with the milk, beginning and ending with the flour mixture. Mix lightly only until each addition is incorporated.
  • Add vanilla essence to the mixture and mix well.
  • Mix the apricots and brown sugar and microwave it for about 1 min.
  • Fold in the apricot mixture into the cake mixture.
  • Pour the cake mixture into a buttered cake pan.
  • Preheat cooker without weight and with rubber gasket removed.
  • Reduce the flame to a minimum. Place a small inverted plate or inverted flat bowl in the cooker bottom so that cake pan can be kept on it.(cake pan should not be in direct contact with cooker)
  • Cook until the cake just begins to pull away from the sides of the pan and toothpick comes out clean when pricked into the cake center, 45-50minutes.
  • Cool in the pan for 10 minutes then loosen from the sides with a small knife.

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