Eggless Cakes

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Eggless Cakes

Light Dried Fruit Cakes

Apricot Cake.

Preheat the oven to 180C/350F/gas mark 4

Use a 25cm/10 inch cake tin.

Grease and line the cake tin. Put 175g/6 oz of sugar in a large saucepan and heat over a low flame until it caramelises. Add the milk and stir. When the caramel is melted add the rest of the sugar and leave to cool. Add the sour cream, flour, ground cloves, cinnamon, carob powder and the jam and mix well. Finally, add the nuts, raisins and apricots.

Pour the batter into the cake tin and bake in a preheated oven for about 40-50 minutes.