Preheat your Oven to 375F
Generously butter a 6 cup Bundt pan or two 8-inch round pans
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and spices.
In another, small bowl combine the raisins, coconut flake and chopped candied ginger. Toss with a spoonful of the flour mix and set aside.
In a stand mixer fitted with the paddle attachment, cream the butter and shortening. Gradually add the sugar, creaming until light. Add the beaten eggs and mix to combine.
Add 1/2 the flour and then the soup to the butter mix and stir to combine. Remove the bowl from the mixer and use a rubber spatula to finish combining, then add the raisins, coconut and ginger. Gently stir until smooth.
Pout into the pan(s). Bake until a cake tester inserted in the center comes out completely clean, about 45 minutes.
Let cool for 10 minutes in the pan then invert onto a wire rack and let cool completely before applying the icing.
For the icing:
Mix powdered sugar with Apricot Ginger jam and heavy cream. Whisk till smooth. Add a little splash of cream if needed to thin to the consistency you want. Dont make it TOO thin, it will just drip off the bundt cake but don't make it as thick as frosting.
Drizzle your jammin' icing over your Bundt cake and WOW everyone with this delight!
*** This cake recipe is from my friend Rachel Narins, Chicks with Knives. I saw it on her instagram and HAD to make it...with a little jam twist (of course!) Follow her! She rocks.