• 3 Ratings

This Christmas cake is reminiscent of old-fashioned steamed pudding that is cooked in a Dutch oven. It's a spice cake loaded with dried apricots and a hint of molasses.




  • Generously grease and flour a 10-inch fluted tube pan (10- to 12-cup); set aside. In medium bowl combine flour, baking powder, salt, and baking soda; set aside.

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  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds; beat in brown sugar until well combined. Add eggs and molasses; beat well (mixture will look curdled). Stir in pie filling and apricots. Add flour mixture all at once to pie-filling mixture; stir until well combined.

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  • Spoon batter into prepared pan. Place pan on rack in Dutch oven containing 1 inch of water. Cover tube pan with foil; press foil tightly against rim of pan.

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  • Bring water to boiling; reduce heat. Cover Dutch oven; steam for 1-3/4 to 2 hours or until a wooden toothpick inserted near center comes out clean. Carefully add additional boiling water as needed to maintain water level.

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  • Remove pan from Dutch oven; remove foil. Cool cake in pan on wire rack for 30 minutes. Invert cake onto serving plate; remove pan. Wrap cooled cake in foil; refrigerate up to 10 days. Makes 10 to 12 servings.

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  • Preheat oven to 350 degrees F. Place chilled foil-wrapped cake on baking sheet. Bake 40 minutes or until warmed through. Cool slightly. Serve warm with desired sauce.

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Nutrition Facts

351 calories, 11 g fat (6 g saturated fat, 1 g polyunsaturated fat, 3 g monounsaturated fat), 88 mg cholesterol, 342 mg sodium, 60 g carbohydrates, 2 g fiber, 30 g sugar, 5 g protein.


3 Ratings
  • 5 Rating Star 2
  • 2 Rating Star 1