Apricot and cherry cake

For 20 pieces
  • 3 Can (s) (425 ml each) apricots
  • 1 glass (720 ml) cherries
  • 175 g softened butter /
  • Margarine
  • 250 g Sugar
  • 6 Eggs (Gr. M)
  • 300 g Flour
  • 1 packet baking powder
  • 6 EL Milk
  • fat
  • Icing sugar
50 minutes
easy
1.
Drain the apricots and cherries in a sieve. Beat the fat and sugar with the whisk of the hand mixer until frothy. Stir in eggs one by one. Mix the flour and baking powder, sieve and stir in. Stir in the milk
2.
Spread the batter into a greased drip pan
3.
(approx. 32 x 39 cm). Spread the apricots and cherries on top. Bake the dough in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 40 minutes. Let cool down
4.
Dust the cake with powdered sugar before serving. Whipped cream tastes good with it
1 piece approx:
  • 250 kcal
  • 1050 kJ
  • 4 g protein
  • 10 g fat
  • 34 g carbohydrates

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