Apricot and Raisin Cake (Newfoundland)

canadian-newfoundland-apricotraisincake One of the most popular seasonal cake recipes in Newfoundland during the Holidays, but it is easy enough to be enjoyed any time of year.

Prepare the Fruit:
2 cups water
½ cup sultana raisins
¼ cup Monk Fruit Sweetener with Erythritol (Granular)
12 oz dried apricots, chopped (~ 2 cups)

Cake Batter:
1 cup butter
4 oz cream cheese
1 cup Monk Fruit Sweetener with Erythritol (Granular)
1½ tsp. pure vanilla extract
4 eggs
2½ cups all-purpose flour, unbleached
1 tsp. baking powder

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Greased and flour a tube pan or two small loaf pans.

Prepare the Fruit:
In a medium saucepan combine the water, apricots, raisins and water.

Simmer very gently for 30 minutes. Cool completely.

Prepare the Cake Batter:
Cream the butter sugar pure vanilla extract and cream cheese until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Sift together the flour and baking powder.

Fold half of the dry ingredients into the creamed mixture.

Fold in the cooled boiled apricot mixture, followed by the remaining dry ingredients.

Bake for about an hour or until toothpick inserted in the center comes out clean.

Baking times may vary on this recipe depending upon the amount of moisture contained in the boiled fruit mixture. The toothpick test is the best way to determine when it is done.

Makes 32.