Dried Apricot and Prune Pound Cake Recipe

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

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

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

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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.

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

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

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

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

dust with confectioner’s sugar before serving

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.