Orange, Apple and Apricot Honey Cake

Preparation info

  • Difficulty


Appears in

A Taste of Dreams

A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

This is a large and deliciously flavoured cake which keeps fresh and moist for several days. You should bake it in one of the loose based cake tins as it tends to stick.


  • 8 oz butter (225 g)
  • 4 tablespoons honey
  • 4 oz caster sugar (110 g)
  • 3 teaspoons orange essence
  • 4 eggs – lightly whisked
  • 6 oz dried apricots – chopped small, soaked for ½ hour in cold water and drained (175 g)
  • grated rind of 1 orange (optional)
  • 2 large cooking apples
  • 8 oz self-raising flour (225 g)
  • 1 teaspoon baking powder


Heat oven to Gas 3 (325°F/170°C). Line the bottom of a well greased, loose based 8 in (20 cm) cake tin with greased greaseproof paper. Cream the butter with the sugar and honey until light and fluffy. Add the orange essence, then the eggs a little at a time, whisking after each addition. Sift the flour with the baking powder and fold in with a metal spoon. Peel and chop up the apples into small pieces and stir them and the chopped soaked apricots into the cake mixture. (If you have an orange grate the rind and stir it in.) Put the mixture into the cake tin and bake in the centre of the oven for 1½ hours. Leave to stand for 10 minutes or so before putting a knife round the edge and gently pushing the cake out of the tin. While the cake is very hot brush the top with honey and sprinkle over a little demerara sugar.