I used to have apricot cake when I was growing up, and it was one of my favourite desserts. It's like a Sara Lee pound cake in terms of texture and it's very moist and non-crumbly. Moist and non-crumbly are not 2 words you typically find when you make a gluten free dessert however.....
When I went looking for a recipe, I found a version I liked from a Newfoundland cookbook. What makes this recipe slightly different from others on the internet is the Newfoundland recipe typically calls for cream cheese.
As with any new recipe that is not specifically gluten free, there is always the risk that the GF flour will not work the same way the regular flour does.
I used Kinnikinnick All Purpose Flour - and it was excellent! Not only did the cake come out of the pan easily, it stayed together, and was EXTRA moist! The kids ate it and loved it, as well as other non GF family members :) As for myself and my mom - we were in heaven! Real, yummy cake!
If you want to try the recipe - I've listed it below.
As a warning - this a time consuming cake, not hard - just takes a bit of time. For the cake you will need:
2 cups of apricots (chopped)
1.5 cups of water
1/4 cup of sugar
2 1/4 cup of flour
1.5 tsp of baking powder
1 1/4 cup sugar
1 cup butter
250g of cream cheese
1 tsp vanilla
1. Preheat your oven to 325 and grease a bundt pan (or tube pan)
2. Add the apricot mixture to a pan and let boil for 20 minutes. If there is any excess water left after the 20 minutes you can pour off the extra liquid.
3. Let the apricot mixture cool.
4. Cream together sugar and butter. I used a mixer and let it mix for 15 minutes on low-medium setting.
5. Add the cream cheese to the sugar and butter and let mix for another 10 minutes. At this point the mixture should be very smooth and creamy.
6. Add the vanilla
7. Add one egg at a time, ensuring each is incorporated before adding the next egg.
8. Mix in the dry ingredients
9. Fold in the apricot mixture
10. Bake at 325 for 75-90 minutes. The baking time really depends on your oven. My cake was done at 75 minutes.