Beaumes-de-Venise cake with apricots from Bake from Scratch Magazine Special Issue: One Layer Cakes (2017) (page 53)

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Notes about this recipe

  • sqhall on February 15, 2019

    Delicious, moist buttery cake with plenty of fruit and nice sugary topping. Very good served warm.

  • apattin on February 09, 2019

    Moist, delicious. Any kind of sweet wine should work. I used a California Moscato wine. I was worried about 1 cup of liquid, but the apricots absorbed just the right amount.

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