This cake is my spin on Afhgani flavours inspired from the best-selling book The Kite Runner by Khaled Hosseini. It is extremely easy to make and a crowd pleaser!
Keyword apricot, cake, cherry, recipe
Prep Time 25minutes
Baking time 1hour10minutes
Total Time 1hour35minutes
270g Salted butterRoom temperature
280 gCastor Sugar
1/4tbspCardamom powder(You may go up to 1/2 tsp if you love the flavour of cardamom)
300gAll purpose flour
1 tbsp Baking powder
200gChopped dried apricots and cherries
175gCream cheeseroom temperature
50gIcing sugar siftedadd more if you prefer a sweeter glaze
4tbspmilkadd according to preferred consistency
Use a standard sized bundt pan, grease and flour, set aside. Preheat your oven to 175 C.
In a large bowl add the butter and sugar and whip it using a hand held blender or standing mixer. You may also use a whisk. Cream the butter and sugar for 2-3 minutes until light and fluffy
Add the eggs one by one, whipping after each addition, followed by the egg yolk. Keep mixing for another 30 seconds.
Now add the vanilla and rose extract. Mix well.
Sift all the dry ingredients (A.P. Flour, baking powder, cornflour and ground cardamom) into a bowl. Add around 4 tablespoons of this mixture to the chopped dry fruits and stir to coat. (This is to ensire that the dry fruits don't sink to the bottom of the cake while baking).
Add the sifted dry ingredients and the coated dry fruits into the butter and egg mixture. Gently mix until well combined. Do not overmix.
Pour the prepared batter into the bundt pan. Spread it evenly and bake for 60-75 minutes or until a toothpick inserted into the center of the cake comes out clean.
Once the cake is baked, let it cool inside the pan on a wire rack for at least 15-20 minutes before inverting it to cool completely.
Add all the ingredients for the glaze into a medium bowl and whisk until you reach a smooth consistency. Add more milk and sugar according to your preferred sweetness and consistency.
Pour the glaze on the completely cooled cake. Serve!