AMARETTO APRICOT GINGER CAKE
Recipe By
ede Wilson/Bake It To The Limit
Serving Size : 8
1 cup dried apricots -- chopped fine into 1/4-inch dice
6 ounces unsalted butter -- (3/4 stick) cut into 1 Tbl sized pieces
3/4 cup lightly packed light brown sugar
1/2 cup amaretto
1/2 cup water
1/4 cup honey
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
Confectioners' sugar
In a medium sized saucepan combine the chopped apricots, butter, brown sugar, amaretto, water and honey and bring to a boil over medium-high heat. Turn down heat to medium-low and simmer for 3 minutes. Take off heat and let cool 30 minutes.
Preheat oven to 350 degrees. Butter and flour an 8 by 2-inch round cake pan.
In a large bowl whisk together flour, baking soda, baking powder, ginger, cinnamon and salt.
Whisk together the wet and dry ingredients just until combined. Pour into pan and bake for 45 to 55 minutes, or until a toothpick tests clean.
Cool on a wire rack at least 30 minutes before slicing.
May be dusted with confectioners' sugar before serving. Wrap tightly with plastic wrap and store at room temperature for up to 1 day.
Recipe By
ede Wilson/Bake It To The LimitServing Size : 8
1 cup dried apricots -- chopped fine into 1/4-inch dice
6 ounces unsalted butter -- (3/4 stick) cut into 1 Tbl sized pieces
3/4 cup lightly packed light brown sugar
1/2 cup amaretto
1/2 cup water
1/4 cup honey
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
Confectioners' sugar
In a medium sized saucepan combine the chopped apricots, butter, brown sugar, amaretto, water and honey and bring to a boil over medium-high heat. Turn down heat to medium-low and simmer for 3 minutes. Take off heat and let cool 30 minutes.
Preheat oven to 350 degrees. Butter and flour an 8 by 2-inch round cake pan.
In a large bowl whisk together flour, baking soda, baking powder, ginger, cinnamon and salt.
Whisk together the wet and dry ingredients just until combined. Pour into pan and bake for 45 to 55 minutes, or until a toothpick tests clean.
Cool on a wire rack at least 30 minutes before slicing.
May be dusted with confectioners' sugar before serving. Wrap tightly with plastic wrap and store at room temperature for up to 1 day.