Ingredients Jump to Instructions ↓

  1. 6 ounces dried apricots, cut into small pieces

  2. 1 tea bag (I tried with both green tea and earl grey--both were excellent)

  3. 1 teaspoon ground coriander

  4. 4 ounces butter , room temperature

  5. 3/4 cup sugar

  6. 1/2 teaspoon salt

  7. 2 teaspoons baking powder

  8. 2 teaspoons vanilla extract

  9. 1 teaspoon almond extract

  10. 1/2 cup instant powdered milk

  11. 1 lemon, zest of , grated

  12. 1 1/2 cups all-purpose flour

  13. 2 eggs

  14. 1/3 cup golden raisin

Instructions Jump to Ingredients ↑

  1. Brew one cup of tea and pour in small bowl over chopped apricot pieces; stir in ground coriander; allow to soak and plump for one hour; strain apricots of liquid (there will be what appears to be sediment in the liquid – not to worry, it is the coriander and we want it!), reserving liquid; there should be about ½ cup of apricot tea, if it is less, add enough water to make it equal ½ cup

  2. Preheat oven to 350F and butter and flour a bundt pan (I used a silicone pan - no need to butter and flour and cake slipped right out after cooling for about 25 minutes)

  3. Beat butter together with sugar until creamy and fluffy, about 5-6 minutes; add baking powder, extracts, milk powder and zests; alternate additions of flour with apricot tea and eggs; finally, dredge apricot pieces and golden raisins in a little flour and mix them into the batter

  4. Spoon batter into prepared bundt pan; bake for 50-60 minutes in preheated oven, or until a sharp knife inserted into highest part of cake comes out clean (I covered my cake loosely with a piece of aluminum foil after 30 minutes); remove from oven, cool approximately 20 minutes and turn out onto serving platter; allow to cool completely and dust with icing sugar

  5. Note: This cake (like most cakes incorporating dried fruit) is even better after a couple of days


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