You might be a bit worried by the name of this dish, but it’s just a fun name for a dessert made by Jews in England. This recipe is a tribute to a beloved family member, Lilian, and is very much like the one she used to make. It brings back fond memories of my visits when I would sit with her while she was making it, the conversation would be flowing and the flour would be flying all over the kithchen! The traditional Stuffed Monkey often has candied fruit as the filling. I have changed it to dried fruit and added a bit of orange and lemon zest. It is easy to make and everyone will have a giggle when you tell them its name! It is great to have with a cup of tea or coffee or just as a snack cake. It also freezes well. Have fun! Read on for the Recipe
This recipe was given to me by my friend Tammy, whose grandmother made it for Rosh Hashanah every year. It was originally made with Italian prune plums that were only available in the late summer/early fall season .Her grandmother made dozens of cakes and froze them for her family’s enjoyment during the year. I make it year round with canned apricots and fresh blueberries and it has become a favorite with my family!
1 c. sugar
½ c. butter
1 tsp. vanilla
1 c. sifted flour
1 tsp. baking powder
2 large eggs
1 15 oz. can apricots in pear juice, drained
1 cup fresh blueberries
Juice from ½ lemon
¼ c. cinnamon & sugar mixture
Preheat oven to 350 degrees.
- Cream sugar & butter. Add in vanilla a mix well.
- Add flour, baking powder & pinch of salt. Add eggs & beat well.
- Spoon & spread batter in greased 9 inch spring form pan, deep dish pie plate or quiche pan. Place apricot halves skin side up, sprinkle blueberries over cake. Evenly sprinkle cinnamon & sugar on top and then the lemon juice.
- Bake at 350 for 45 minutes or when toothpick inserted comes out clean. Serve at room temp. Freezes well.