This simple snack cake recipe was given to Marsha Tulk from her grandmother on her father’s side, and is featured in “Food, Culture, Place,” a cookbook on the traditional foods of Newfoundland co-authored with Lori McCarthy. This dessert recipe uses ingredients most had handy in their pantries, just in case unexpected visitors came over during the summer months.
Apricot Raisin CakeBy Chatelaine
A simple snack cake from "Food, Culture, Place," a cookbook on traditional foods of Newfoundland by Marsha Tulk and Lori McCarthy.
- 1 ½ cups dried apricots , cut very small
- 1 ½ cups white sugar
- 2 ½ cups flour
- 4 eggs
- 2 tsp baking powder
- 1 cup raisins
- ½ cup milk
- 1 cup butter
- 8 oz cream cheese
- 1 tsp vanilla
- Cream butter, sugar and cream cheese until light and smooth.
- Beat in eggs one at a time. Add vanilla, flour and baking powder.
- Take enough flour to flour fruit. Fold in fruit last.
- Bake in a well-greased tube pan for 1 ½ hours at 300°F.