Apricot and cherry cake

Name: Apricot and cherry cake
Cook time: 50 min
Total time: 50 min
Yield: 20
Ingredients: 3 can(s) (à 425 ml) Apricots; 1 glass (720 ml) Cherries; 175 g soft butter/; 7-10 Tbsp Margarine; 250 g Sugar; 6 Eggs (Gr. M); 300 g Flour; 1 package Baking Powder; 6 TABLESPOONS Milk; 7-10 Tbsp Grease; 7-10 Tbsp Icing sugar

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 20

3 can(s) (à 425 ml) Apricots
1 glass (720 ml) Cherries
175 g soft butter/
7-10 Tbsp Margarine
250 g Sugar
6 Eggs (Gr. M)
300 g Flour
1 package Baking Powder
6 TABLESPOONS Milk
7-10 Tbsp Grease
7-10 Tbsp Icing sugar

Directions

1
Drain the apricots and cherries on a sieve. Beat the fat and sugar with the whisk of the hand mixer until foamy. Stir in the eggs one by one. Mix flour and baking powder, sieve and stir in. Stir in milk
2
Spread the batter into a greased fat pan
3
(approx. 32 x 39 cm). Spread apricots and cherries on top. Bake the dough in the preheated oven (electric cooker: 175 °C / fan oven: 150 °C / gas: level 2) for about 40 minutes. Let it cool down
4
Dust the cake with icing sugar before serving. Whipped cream tastes good with it