Recipes and Cooking Stove-Top Holiday Apple Cake 4.0 (3) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2006 Print Rate It Share Share Tweet Pin Email Photo: James Carriere Prep Time: 25 mins Cook Time: 1 hrs 45 mins Cool Time: 45 mins Total Time: 2 hrs 55 mins Servings: 10 Jump to Nutrition Facts Ingredients 2 cup all-purpose flour 2 teaspoon baking powder ½ teaspoon salt ¼ teaspoon baking soda ½ cup butter, softened ½ cup packed brown sugar 3 eggs ¼ cup molasses 1 21 ounce can apple pie filling 1 cup snipped dried apricots 1 Candied Fruit Sauce and/or Orange Butter Sauce Directions 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. 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. 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. 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. 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. To Serve: 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. Rate it Print Nutrition Facts (per serving) 351 Calories 11g Fat 60g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 351 % Daily Value * Total Fat 11g 14% Saturated Fat 6g 30% Cholesterol 88mg 29% Sodium 342mg 15% Total Carbohydrate 60g 22% Total Sugars 30g Protein 5g Calcium 121.2mg 9% Iron 2.7mg 15% Potassium 384mg 8% Folate, total 56.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.