White Wine-Soaked Apricot Cake
- 1 1/2 cups (by volume) dried apricots (8 ounces, by weight)
- 1 cup white wine
- 4 eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 1 cup milk
- 2 teaspoons The Spice Hunter Vanilla Extract
- 2 teaspoons The Spice Hunter Almond Extract
- 3 cups cake flour
- 1 tablespoon baking powder
- 2 1/2 teaspoons The Spice Hunter Highland Harvested Saigon Cinnamon
- 3/4 teaspoon The Spice Hunter Madagascar Cloves, Ground
- 1/2 cup apricot preserves or jam
- 1/4 cup water
- 1 tablespoon confectioner’s sugar
- Soak the dried apricots in white wine for 8 hours or overnight. (You can speed this process up by gently warming the dried apricots in white wine in a small saucepan until the apricots have absorbed the majority of the wine and are softened. Allow to cool before processing.)
- Preheat oven to 325°F.
- Process soaked apricots in a food processor until a puree has formed.
- In a large mixing bowl, combine apricot puree, eggs, granulated sugar, brown sugar, vegetable oil, milk, vanilla extract, and almond extract. Mix by hand with a whisk or with an electric stand mixer or hand mixer.
- In a separate bowl, combine cake flour, baking powder, ground cinnamon, and ground cloves. Add flour mixture to the liquid mixture and mix until the flour is fully incorporated.
- Prepare a 10- to 12-cup bundt pan or 2 (9-inch round) cake pans with non-stick vegetable spray. For an easy release, line the round cake pans with parchment paper.
- Fill your bundt pan or cake pans with cake batter. (Evenly divide the batter between the 2 cake pans.) Bake bundt pan for 50 to 60 minutes, or until a toothpick comes out clean from the center of the cake. Bake the cake pans for slightly less time, about 40 to 50 minutes.
- Allow the cake to cool for at least 10 to 15 minutes before removing it from the baking vessel.
- While the cake is cooling, make the glaze: Warm apricot preserves, water, and confectioner’s sugar in a saucepan on low heat for 5 to 6 minutes, or until the mixture is melted into a glaze. Brush cake with the glaze or simply drizzle over the cake.
Recipe curtesy of Food52