Dried Apricot and Prune Pound Cake

dried fruit bundt cake

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Back when we lived in New Jersey I had a recipe for the most delicious cake. All I could remember of it was that it had dried apricots and prunes – I love prunes – and the recipe was in a collection from McCalls. I had searched previously and couldn’t find it and so I went about trying to recreate the recipe the other day as I had some prunes leftover after making prune danish for the Great British Bake Off Bakealong challenge. I cobbled together a very tasty cake but it wasn’t exactly what I remembered. I’m happy to report I found the original recipe and I will make it in the next couple of weeks. For now enjoy this cake; it’s rich, moist and full of delicious dried fruit. If you absolutely hate prunes just substitute dried cranberries, raisins, dried apples or some other fruit you prefer.

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pound cake with dried apricots and prunes

Pound Cake with Dried Apricots and Prunes

Serves 10 – 12

  • 3 cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup buttermilk at room temperature
  • 1 TBS vanilla
  • 18 TBS unsalted butter, cut into 18 pieces and softened
  • 2 cups granulated sugar
  • 3 large eggs plus 1 egg yolk
  • 1/2 cup diced dried apricots
  • 1/2 cup diced prunes
  • confectioner’s sugar
  • set rack in the center of your oven and preheat to 350
  • carefully butter and flour a 12 cup bundt pan – it is worth it to take the time to do this well

dried fruit

  • whisk the flour, baking powder, baking soda and salt together in a bowl. Remove two tablespoons and mix into the diced fruit to coat.

buttermilk powder

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  • whisk together the buttermilk and vanilla (I keep buttermilk powder on hand so I mix the powder in with the dry ingredients and add the water in at the end)
  • using a stand mixer with the paddle attached beat the butter and sugar on medium until light and fluffy – about 3 minutes.

might look curdled

  • add the eggs, one at a time, mixing well after each. the mixture might look curdled. don’t worry

final batter

  • reduce to low and add the flour in quarters and the buttermilk in thirds, beginning and ending with the flour.

add dried fruit

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  • remove the paddle and the bowl from the mixer and fold in the diced prunes and apricots.

add batter to prepared pan

  • place the batter in the prepared pan, smooth the top and tap the pan on the counter a couple of times.
  • bake in the preheated oven for 50 minutes to an hour until a tester comes out clean.
  • cool on a baking sheet on a wire rack for 10 minutes then invert to remove from the pan
  • cool completely

pound cake with dried apricots and prunes

  • dust with confectioner’s sugar before serving

slice of cake

How was the Apricot and Prune Pound Cake?

This is a really nice pound cake. I get that not everyone likes prunes – I happen to love them. If you are in the crowd that doesn’t just substitute something like dried cranberries. It’s not too sweet and is just perfect with a cup of tea or coffee. 

If you want a fancier cake try a pear streusel bundt cake with salted caramel and chocolate drizzles or strawberry chocolate bundt cake.

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