Moist, delicious and generous tea cake recipe. Serve with cream for tea, or warm with custard for dessert.

Ingredients

• 2 x 410 g cans Rhodes Quality Apricot Halves, drained, divided
• 15 ml (1 Tbsp) lemon juice
• 125 g (½ cup) butter, softened
• 160ml (¾ cup) sugar
• 5 ml (1 tsp) vanilla essence
• 4 large eggs
• 500 ml (2 cups) cake flour
• 15 ml (3 tsp) baking powder
• 1ml (¼ tsp) salt
• 5 ml (1 tsp) cinnamon
• 1 x 410g can Rhodes Quality Apricot Halves.

to serve: cream or custard puree

Method

1. Stir in the lemon juice and set aside.
2. Cream the butter and sugar together in an electric mixer until light and fluffy.
3. Add the eggs, one at a time.
4. Add vanilla essence and beat well.
5. Sift together the flour, baking powder, cinnamon, and salt.
6. Add to the batter and beat until just combined.
7. Add the pureed Rhodes Quality Apricot Halves to the batter and beat until just combined.
8. Spoon the batter into two cake pans that have been sprayed with non-stick spray.
9. Arrange the remaining can of Rhodes Quality Apricot Halves evenly on top of the batter.
10. Bake the cakes in an oven that has been preheated to 180°C for 40 minutes or until a skewer inserted in the centre comes out clean.
11. Cool and serve with cream or custard.