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White Wine-Soaked Apricot Cake


For the glaze:
  • 1/2 cup apricot preserves or jam
  • 1/4 cup water
  • 1 tablespoon confectioner’s sugar


  1. Soak the dried apricots in white wine for 8 hours or overnight. (You can speed this process up by gently warming the dried apricots in white wine in a small saucepan until the apricots have absorbed the majority of the wine and are softened. Allow to cool before processing.)
  2. Preheat oven to 325°F.
  3. Process soaked apricots in a food processor until a puree has formed.
  4. In a large mixing bowl, combine apricot puree, eggs, granulated sugar, brown sugar, vegetable oil, milk, vanilla extract, and almond extract. Mix by hand with a whisk or with an electric stand mixer or hand mixer.
  5. In a separate bowl, combine cake flour, baking powder, ground cinnamon, and ground cloves. Add flour mixture to the liquid mixture and mix until the flour is fully incorporated.
  6. Prepare a 10- to 12-cup bundt pan or 2 (9-inch round) cake pans with non-stick vegetable spray. For an easy release, line the round cake pans with parchment paper.
  7. Fill your bundt pan or cake pans with cake batter. (Evenly divide the batter between the 2 cake pans.) Bake bundt pan for 50 to 60 minutes, or until a toothpick comes out clean from the center of the cake. Bake the cake pans for slightly less time, about 40 to 50 minutes.
  8. Allow the cake to cool for at least 10 to 15 minutes before removing it from the baking vessel.
  9. While the cake is cooling, make the glaze: Warm apricot preserves, water, and confectioner’s sugar in a saucepan on low heat for 5 to 6 minutes, or until the mixture is melted into a glaze. Brush cake with the glaze or simply drizzle over the cake.

Recipe curtesy of Food52