John Myers
Apricot and Eggnog Cake
The perfect apricot and eggnog cake recipe with a picture and simple step-by-step instructions.
- 800 g Apricots fully ripe
- 200 g Butter
- 180 g Extra fine sugar
- 1 Vanilla sugar
- 1 pinch Salt
- 3 Eggs size M
- 150 ml Advocaat
- 250 g Flour
- 2 teaspoon Baking powder
- 1 Custard powder
- Preparation 1: Brush a 26 cm springform pan with butter and sprinkle with breadcrumbs. Wash the apricots, cut them in half and remove the core. Sieve the flour with baking powder and pudding powder. Preheat the oven to 190 degrees.
- Mix the butter, sugar, vanilla sugar and salt in a mixing bowl until creamy white and gradually add the eggs. Keep stirring vigorously, alternately adding the egg liqueur with the flour mixture.
- Pour the dough into the prepared pan and smooth it out. Now stick the halved apricots vertically into the dough and bake the cake in the pre-heated stove for about 60 minutes.
- Served with or without cream … this cake tastes great! By the way, we like him best “without”.
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