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1/2 cup dried apricots, finely chopped
1/4 cup dark rum
1 lemon
1 orange
2 large eggs
3/4 cup honey
1/3 cup vegetable oil
1/3 cup granulated sugar
1/3 cup apricot jam
2 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda
1/2 cup sliced almonds, or roughly chopped walnuts
Place rack on lowest level and preheat oven to 350F (180C). Grease and line an 8 inch (20 cm) springform pan with waxed paper. Soak apricots in rum at least 30 minutes. Grate peel from both lemon and orange and squeeze out juice. Pour lemon juice into a measuring cup and add enough orange juice to make 2/3 cup (150 mL).
In a large mixing bowl, beat eggs well with a whisk. Stir in honey, oil, grated peels, mixed juices, sugar and apricot jam.
In another bowl, stir flour with salt and baking soda. Make a well. Add liquid mixture, stirring just until moistened. Fold in apricots, including any rum not absorbed. Turn batter into greased pan. Smooth top and sprinkle with nuts.
Bake on lowest rack until centre of cake is firm when pressed and a tester comes out clean, about 1 hour and 10 minutes. Cool in pan on rack before removing sides.
Calories 311, Protein 4.8g, Carbohydrates 53.2g, Fat 9.9g, Fibre 2.1g.
Don't wait for Rosh Hashanah to try this outstanding tangy cake.