An Easy Spice Cake Recipe With Stone Fruit


This spice cake is a sight to behold – golden brown and studded with juicy bits of fresh California cherries and apricots. The batter, enriched with a luscious fresh apricot puree, gives each bite a moist, tender crumb that’s bursting with flavor. At first bite, it’s the aromatic spices that hit your senses first, followed by the sweet-tart explosion of the stone fruits. It’s the kind of cake that screams SUMMER!

Ah, California – the land of sunshine, surf, and some of the juiciest, most delectable stone fruits you’ll ever sink your teeth into. What makes these fruits so special? It’s the magic combination of California’s rich soil, perfect climate, and farmers who know their stuff. Whether it’s peaches, plums, apricots, or cherries, California-grown stone fruits are the cream of the crop, literally!

When spring is in full swing, the farmers’ markets start to overflow with vibrant colors and fragrant aromas. The first stone fruits to make an appearance are apricots and cherries. Rows of stalls overflow with golden apricots and ruby-red cherries, just waiting to be taken home and turned into something delicious. It’s like nature’s way of saying, “Welcome to the season of freshness and flavor!”

If you’ve never had the pleasure, a spice cake is a moist, flavorful cake that’s typically spiced with a blend of cinnamon, nutmeg, cloves, and sometimes even a hint of ginger or cardamom. It’s like a warm hug for your taste buds. The spices give the cake a rich depth of flavor that pairs beautifully with the natural sweetness of stone fruits.

Speaking of cardamom, if you’re not familiar with this spice, you’re in for a treat. Cardamom has a unique flavor that’s a bit difficult to describe. Imagine a mix of citrusy, minty, and herbal notes all wrapped up in one little pod. It adds a delightful, slightly exotic twist to baked goods, making it a perfect match for our spice cake.

Fresh apricot puree is a fantastic way to incorporate the vibrant flavor of apricots into your spice cake. It’s incredibly easy to make. Simply take your fresh apricots, remove the pits, and blend the fruit in a food processor or blender until completely smooth. This puree can be mixed into your cake batter to add moisture and a burst of apricot flavor. Trust me, it’s worth the extra step.

Dessert wine is the sweet, indulgent cousin in the wine family. It’s crafted specifically to be enjoyed with desserts or even as a dessert on its own. Unlike your typical table wines, dessert wines are often sweeter and richer, with flavors that can range from honeyed and fruity to nutty and caramelized. 

For our spice cake, Quady’s Essensia, with its luscious orange muscat flavor, is a superb choice. Its rich, sweet profile pairs wonderfully with the cake’s spicy, fruity notes. Alternatively, a crisp sparkling wine from California can add a refreshing contrast to the cake’s jammy roasted fruit and spice flavor profile.



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To help consumers recognize California's role in food production and to connect them with the farmers, ranchers, and farmworkers that grow over 400 specialty crops in the Golden State. And since California produces over 50% of the nation's produce, we have lots of stories to tell.