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Serves 12


7 oz. self-raising flour, sifted
1/4 tsp. salt
4 oz. green and red glace cherries, coarsely chopped
14 oz. apricot halves, drained
5 oz. butter, softened
4 oz. white sugar
2 eggs, beaten
2 tbsp. condensed milk
16 oz. dried apricots, coarsely chopped


Preheat oven to 325 F (160 C). Using a food processor, combine flour, salt, butter, white sugar, eggs and condensed milk until smooth. Fold in cherries and apricots.

Pour cake batter into a deep greased 8 inch springform pan. Put apricot halves cut edges down on top of the cake. Bake for 2 hours until golden and firm to touch. Allow to cool in pan and turn out onto a wire rack. Serve cold with coffee or tea.