Juicy cherry-apricot cake

Name: Juicy cherry-apricot cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 3 can(s) (à 425 ml) Apricots; 1 glass (720 ml) Morello cherries; 175 g Butter or margarine; 250 g Sugar; 6 Eggs; 300 g Flour; 1 package Baking Powder; 6 TABLESPOONS Milk; 7-10 Tbsp Grease; 7-10 Tbsp Icing sugar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

3 can(s) (à 425 ml) Apricots
1 glass (720 ml) Morello cherries
175 g Butter or margarine
250 g Sugar
6 Eggs
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. For the dough, stir the fat and sugar until creamy. Stir in the eggs one by one. Mix flour and baking powder, sieve onto the fat-egg mixture and stir in. Add milk.
2
Spread the batter into a greased fat pan (32x39 cm). Spread fruits on top. Bake in a preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 40 minutes. After baking, let cool and dust with icing sugar. Results in approx. 20 pieces