How to make
Oven - 360°F (180°C); A cake tin with a diameter of about 9.5″ (24 cm), covered with paper (including its boarder).
Beat the eggs and sugar with a mixer at high speed, until a white mixture is obtained. Add the apricot puree, then the flour along with the baking powder in three portions and then the soft butter. Add the vanilla. Beat on low speed with a mixer, until everything is well combined.
Pour the mixture into the cake tin and set aside about 2 to 3 tbsp. of the batter.
It is leveled out with a spatula. Slices of apricots are arranged on top and the cherry are placed between them.
About 2 tbsp. of lukewarm water are added to the separated mixture, stir with a spoon and drizzle it over the fruit. It does not need to be completely covered.
Bake at 360°F (180°C) for about 30-40 minutes or until it is fully baked.
The fruit cake is taken out of the oven and after 10 minutes, the ring is removed and the paper is opened up, so that it does not moisten.
When it has completely cooled, sprinkle it with powdered sugar.
The apricot and cherry cake is very tasty.
