My friend, Mary Helen Scott-Lewis, used to give me this cake as a birthday present. Because my birthday is close to Christmas, I'd freeze it and serve it for Christmas brunch with sausage & egg casserole, cinnamon baked apples and an amazing eggnog that came from a Virginia Gentlemen bourbon bottle. (Comment below if you want me to send you the eggnog recipe. It's the best I've had. All about balance, baby!) The cake is moist, light and easy to make.
- 15 to 20 fresh or canned apricots (Mary Helen uses canned, rinsed and patted dry.)
- 1 stick (1/2 cup) butter, softened
- 1 cup granulated sugar
- 2 eggs, separated
- 1 cup flour
- 1/2 teaspoon baking powder
- Powdered sugar for dusting
- Mint for garnish (optional)
Preheat oven to 350 and grease a 9-inch springform pan.
Pit, peel (if fresh) and quarter apricots.
Cream butter in an electric mixer. Gradually add granulated sugar and egg yolks and mix thoroughly.
Beat egg whites in an electric mixer until stiff. Carefully add to above batter.
In a medium bowl, sift flour and combine with baking powder. Using the mixer, gradually add to batter.
Pour batter into the greased pan. Top with apricots. Bake for 45 minutes or until springy in the center and a cake tester comes out clean.
Let cool. Dust with powdered sugar before serving.
Can be made ahead and frozen. Add mint decoratively in the center if desired.
From A Touch of Atlanta cookbook.