Apricot Spice Cake


  • 2 c. whole wheat flour
  • 2 tsp. baking powder
  • 1 tsp. soda
  • 1/4 tsp. salt
  • 1+1/4 c. water
  • 1 c. dried apricots, chopped
  • 1/2 c. dried cherries, chopped
  • 1 c. raisins
  • 2 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
  • 1/2 c. grated carrot
  • 1/2 c. chopped walnuts, chopped
  • 2 c. orange juice


  1. In a medium saucepan, bring water, apricots, cherries, raisins, carrot and spices to a boil and simmer 3 – 5 minutes. Remove from heat and stir in orange juice.
  2. In a medium mixing bowl, stir together the flour, baking powder and baking soda. Stir in nuts and salt, then stir in wet ingredients and mix well. Pour into two oil-sprayed 8 or 9 inch baking pans and bake at 350 degrees F for about 50 minutes. Frost layers with Tofu Cream Cheese Frosting (see next recipe) and garnish with ground nuts and dried apricot pieces.
Browse Cook(s): Mark Anthony
Browse Theme(s): Desserts Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.