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Prepare Dried Fruits:
Soak prunes, raisins, and apricots in warm water for about 20 minutes to soften. Drain and chop apricots and prunes if desired; leave raisins whole.
Make Cake Batter:
In a bowl, sift together flour and baking powder. In another bowl, beat eggs with sugar until light and fluffy. Add sour cream, condensed milk, and vanilla extract to the egg mixture and mix well. Gradually fold in the flour mixture until just combined.
Assemble the Cake:
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Spread a thin layer of batter at the bottom. Sprinkle some chopped nuts and a mix of dried fruits over the batter. Pour another layer of batter over the fruit and nuts. Repeat layering until all batter, fruits, and nuts are used, finishing with a batter layer on top.
Bake:
Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover with foil halfway through baking.
Cool and Serve:
Allow cake to cool in the pan for 15 minutes, then transfer to a wire rack. Serve sliced, optionally with a dusting of powdered sugar.
Serving and Storage Tips:
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