Glazed Apricot and Ginger Tea Cake

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A moist tea cake enriched with chunks of dried apricot and a hint of ginger, topped with a glossy apricot glaze for a perfect afternoon treat. This french-inspired holiday ready in about 60 minutes layers all-purpose flour, baking powder, ground ginger into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 8 French cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 350°F and grease a 9-inch round cake pan. In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1 tsp ground ginger.
  2. Step 2: In a large bowl, cream 1/2 cup softened unsalted butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  3. Step 3: Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
  4. Step 4: Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with flour, mixing just until combined.
  5. Step 5: Fold in 3/4 cup chopped dried apricots to distribute evenly.
  6. Step 6: Pour the batter into the prepared pan and bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
  7. Step 7: While the cake cools, warm 1/3 cup apricot jam with 2 tbsp water in a small saucepan over low heat until melted and smooth.
  8. Step 8: Brush the warm apricot glaze over the top of the cooled cake for a shiny finish and extra sweetness.

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Frequently asked questions

How long does Glazed Apricot and Ginger Tea Cake take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Glazed Apricot and Ginger Tea Cake?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Glazed Apricot and Ginger Tea Cake?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Glazed Apricot and Ginger Tea Cake for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Glazed Apricot and Ginger Tea Cake?

French holiday like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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