“In many communities in Newfoundland, it’s a long-standing tradition to include a blank recipe card with a bridal shower invitation so that the bride-to-be has a collection of tried-and-true recipes to use during her married life,” says Marsha Tulk, one of the authors of 2022 Shortlisted Cookbook, Food, Culture, Place: Stories, Traditions and Recipes of Newfoundland (Along with co-author Lori McCarthy). “This recipe was given to me by my grandmother on my father’s side. According to Roxy, “this makes a good cake for when company is around in the summertime.” She’s right. This cake uses ingredients that most have in their pantries, just in case you have unexpected visitors during the summer.”
Apricot Raisin Cake
Ingredients
- 1 ½ cups dried apricots cut in small pieces
- 1 cup raisins
- 1 cup salted butter
- 8 oz cream cheese
- 1 ½ cups white sugar
- 4 eggs
- 1 tsp vanilla
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ cup milk
Instructions
- Preheat oven to 300 °F.
- Sprinkle a little flour over the apricots and raisins, shake or stir to coat, and set aside.
- In a large mixing bowl, cream the butter, cream cheese and sugar together. Beat in eggs one at a time. Add vanilla.
- Stir in flour and baking powder alternately with milk. Fold in fruit.
- Bake in a well-greased tube pan for 1 ½ hours.
- This cake freezes well. Cut in quarters, wrap first in plastic wrap and then aluminum foil, and freeze for up to six months.