Yield
one 3- layer cake

How to Make It

Step 1

Combine raisins and sherry; set aside.

Step 2

Cream butter in a large mixing bowl; gradually add 1 cup sugar, beating until light and fluffy. Add egg yolks, beating well. Stir in chopped cherries, pineapple, almonds, and raisin-sherry mixture.

Step 3

Combine flour and soda, and set aside.

Step 4

Beat egg whites (at room temperature) in a large mixing bowl until foamy; add salt, beating until stiff peaks form. Gently fold egg whites into batter alternately with flour mixture, beginning and ending with flour mixture.

Step 5

Spoon batter into 3 waxed paper-lined and greased 9-inch round cake pans. Place a large pan of boiling water on lower oven rack. Bake cake at 275° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely.

Step 6

Spoon apricot preserves into a small saucepan; cook over low heat, stirring frequently, until preserves melt.

Step 7

Spread preserves between layers and on top and sides of cake. Sprinkle top with powdered sugar. Garnish top of cake with a sprig of fresh rosemary, if desired.

Oxmoor House Homestyle Recipes

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