This is a very moist and flavoursome cake.

Cake:

  • 220g dried apricots
  • 170ml boiling water
  • 1 tablespoon of rose water
  • 1 tablespoon of pumpkin pie spice mix
  • 200g grated raw pipkin flesh
  • 170g self-raising flour
  • 1 teaspoon of bicarbonate of soda
  • 100ml milk
  • 2 eggs
  • 85g softened butter
  • 140g demerara sugar
  • 2 tablespoons of black treacle
  • 1 shot of rum

Icing:

  • The icing:
  • 70g softened butter
  • 140g icing sugar
  • 1 tablespoon of cooled strong coffee

Method

Preheat the oven to 180C
Pour the water over the apricots, leave for a few minutes and blend, cool
Place all the ingredients in (hold the rum back) a bowl and mix together
Pour into a 20cm cake tin lined with baking parchment
Bake in the oven for 50 minutes or until a skewer inserted into the middle of the cake comes out clean
Take out of the oven and pour the rum over
Leave to cool

For the icing:
Beat the butter in a bowl until soft and fluffy
Add half the sugar and beat until smooth
Add the rest of the sugar and coffee and keep beating until smooth
Pipe on top of the cooled cake