Print Recipe

Apricot and blackberry cake

Impress your family and friends with this homely apricot and blackberry cake.


  • 500g unsalted butter, chopped and softened
  • 250g caster sugar
  • 2 tsp vanilla extract
  • 6 eggs (room temperature)
  • 5 cups plain flour, sifted
  • 4 tsp baking powder
  • 2 tsp cinnamon
  • 1-1/2 cup milk
  • 3kg SPC halved apricots, drained
  • 500g frozen blackberries
  • Icing sugar, to dust


  • Preheat oven to 180°c.
  • Beat in an electric mixer butter, sugar and vanilla until light and creamy.
  • Add eggs one at a time beating well after each addition.
  • Sift the flour, baking powder and cinnamon over the butter mixture.
  • Add the milk and beat until combined.
  • Pour the mixture into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper; smooth the top with a palette knife.
  • Arrange the SPC halved apricots and blackberries over the top of the batter.
  • Bake for 30 minutes or until cooked when tested with a skewer.
  • Dust with icing sugar to serve.
Apricot and blackberry cake

Looking for more inspiration?

Check out some of our suggested recipes for you to try below!