Apricot & rum slices

Total time: 1hr
Preparation Time: 30m

For 16 piece

Nutritional Information

Contains 351 Kcal, 4g Protein, 43g Carbohydrates, 16g Fat


  • Apricot compote
  • 1 vanilla pod, cut open lengthwise
  • 2.5 dl orange juice
  • 3 tbsp rum or orange juice
  • 200 g dried apricots (sweet)
  • Cake mixture
  • 200 g sugar
  • 2 tsp baking powder
  • 300 g white flour
  • 1 pinch salt
  • 200 g butter, melted, left to cool
  • 3 eggs
  • Icing
  • 150 g icing sugar
  • 50 g butter, melted, left to cool
  • 3 tbsp rum or orange juice
  • 2 tbsp chopped pistachios
  • 2 tbsp dried cranberries, roughly chopped
  • Utensils
  • One baking tray (approx. 24 x 24 cm), lined with baking paper

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  • Apricot compote

    Bring the orange juice to the boil with the vanilla pod and apricots, simmer for approx. 1 min. Remove the pan from the heat, leave to cool. Remove the vanilla pod, add the rum.
  • Cake mixture

    In a bowl, mix the flour with all the other ingredients up to and including the salt. Mix in the eggs, butter, apricots and liquid. Transfer the cake mixture to the prepared tin. Bake for approx. 30 mins. in the centre of an oven preheated to 180°C. Remove the cake from the oven, allow to cool a little, prick several times with a wooden skewer.
  • Icing

    Combine the icing sugar, butter and rum, spread over the warm cake. Top with the cranberries and pistachios. Place the cake on a cooling rack and allow to cool in the tray, remove from the tray, cut into slices.
  • Shelf life:

    Wrap in cling film and keep in the fridge for approx. 3 days.

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Products used in this recipe

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