Glazed Apricot and Ginger Tea Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

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.

Related recipes