Apricot Pound Cake Recipe 445

Steps:

• Heat oven to 350°F.
• Line 9x5-inch loaf pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine flour and baking powder. Beat cream cheese, butter, granulated sugar and vanilla in large bowl with mixer until blended. Add eggs; mix well. Gradually beat in flour mixture. Stir in half the apricots.
• Pour into prepared pan; top with remaining apricots.
• Bake 35 min. Sprinkle with coarse sugar. Bake 15 to 25 min. or until toothpick inserted in center comes out clean. Cool 5 min. Use foil handles to transfer cake from pan to wire rack. Remove foil; cool cake completely.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10 inch Bundt pan.
• In a large bowl, mix together the cake mix, eggs, 1/2 cup of sugar, oil, 3/4 cup of apricot nectar and brandy using an electric mixer on low speed. Mix for 3 minutes on high speed. Pour into the prepared pan.
• Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean. Cool in the pan, then invert onto a serving plate.
• To make the icing, combine 3 tablespoons of apricot nectar, 3 tablespoons of sugar and butter in a saucepan. Cook over medium heat, stirring, until butter is melted and sugar has dissolved. Let cool one minute, then pour over the cake.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
• Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
• Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• In a mixer bowl, beat the butter and sugar together. Add the eggs, one at a time. Add the vanilla. In a separate bowl, stir together the flour, baking powder and salt. Add to the butter mixture, alternating with the sour cream. Mix just until blended after each addition. Place 1/3 of the batter in a greased and floured bundt pan. Spread the apricot jam over the top of the batter. Add another 1/3 batter over the jam, then spread the rest of the jam. Finish with the last of the batter. Bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. Remove from the pan and cool completely. I made a simple glaze of powdered sugar and milk to drizzle over the top.

Steps:

• 1. Using the tube pan, flip it upside down and cut a piece of wax paper using bottom of pan as your template. Remember, outside of pan is larger than the inside so it is ok if it is a hair smaller than pan bottom. Also, cut out tube hole.
• 2. Lay the wax paper in the bottom of the tube pan and grease inside of pan, wax piece and tube. Then put some flour in and make sure you flour all the way around. I usually tap my measuring cup against the tube to knock flour onto the tube all the way around as I am putting flour in the pan. Hold over counter or a bag or the trash can, holding on tightly to it and knock out excess flour.
• 3. Measure out flour into small mixing bowl and add salt and baking powder and blend well, then set aside for a moment. Open can of Apricot halves and pour some juice in small bowl and set aside. Drain remaining juice from can. Take 4 halves of Apricot and place in a small electric chopper or a blender and puree them. Strain out any tiny seed piece, place in a bowl and set aside.
• 4. Separate eggs, beat yolks together. Save whites (you will whip them into fluffy whites at end and fold them in), set aside.
• 5. In mixing bowl add sugar, crisco and milk and blend well (Do not over mix). Add in flour mixture next, a little at the time allowing it to blend well. Add in 1 tsp of the Apricot juice you saved, and you can dispose of remainder. Add in Apricot Extract and pureed Apricots and mix well. Now add in egg yolks and mix well.
• 6. Once batter is finished, beat egg whites until fluffy and gently fold into batter. Pour batter into pan, turning and pouring batter evenly throughout the pan. Do not drop, beat or shake to even out the batter. Use a spoon or spatula to spread the batter fairly even, doesn't have to be perfect.
• 7. Place cake in cold oven and bake at 275° for 1 1/2 hours, then increase heat to 325° for another 30 minutes to 1 hour. Test doneness with a butter knife after the 30 minute mark at 325°. (Mine was done after 20 minutes on 325°) (Each oven and climate is different)
• 8. Once the cake is done place on a pice of card board wrapped in wax paper. Then wrap in a T pattern with 2 pieces of Aluminum foil. This will help it to remain moist until ready to serve.
• 9. If you would like to make a glaze for this Pound Cake here are a couple of ideas. 1. Basic Vanilla Glaze: 1/4 cup melted butter 2 cups powdered sugar (sifted, no lumps) 2 - 4 TBSP milk 1 1/2 tsp Vanilla extract Mix powdered sugar and butter, add in extract, then add in milk, but only use one TBSP at a time until you get the right consistancy. You may not need all 4 tbsps. Drizzle over cake if desired or set aside for guest choice. OR 2. Lemon Glaze: 1/4 cup melted butter 2 cups powdered sugar, sifted Add lemon juice to taste (You don't want the lemon flavor to be overpowering on your cake) Add a little water if needed to get proper consistency. (No Vanilla or milk) Drizzle over cake or set aside as above.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan.
• Mix the cake mix, eggs, vegetable oil, and apricot nectar together.
• Dissolve the gelatin in the hot water and add to cake batter. Mix well and pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm.
• To Make Glaze: Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake.

Steps:

• 1. Heat oven to 325 degrees. Grease and flour 12 cup bundt pan, or tube pan, 10x4 inches.
• 2. CAKE: Beat all ingredients in large bowl on medium speed, scraping bowl constantly until blended (about 30 seconds). Pour into prepared pan.
• 3. Bake about 35-45 minutes or until wooden toothpick inserted in center is clean. (No, actually do this! it's necessary!). Remove from pan and cool completely.
• 4. GLAZE: Heat apricot preserves until melted, then remove from heat. Cut up any large pieces of fruit. Stir in apricot brandy (or nectar).
• 5. Spread warm apricot glaze over cake. Garnish with apricot halves and mint leaves (if desired).
• 6. CREAM: Mix sour cream and brown sugar. Serve sweetened sour cream and any remaining apricot halves with cake.

Steps:

• Cream butter; gradually add sugar, beating until mixture is light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Combine flour, baking soda, and salt; mix well.
• Combine sour cream, brandy, and flavorings.
• Add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
• Pour batter into a greased and floured 10-inch tube pan.
• Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done.
• Cool in pan 10-15 minutes; remove from pan, and cool completely.

Steps:

• Preheat oven to 350 degrees. Use a little of the butter to grease a 9-inch round baking pan with a removable bottom. Dust the pan with a little of the flour. Sift the remaining flour with the baking powder and salt and set aside.
• Cream the remaining butter with the brown sugar. Beat in the eggs, one at a time. Stir in the flour mixture and the vanilla.
• Spread the batter in the baking pan. Arrange the apricot slices on the top. Put in the oven and bake about 25 minutes, until the top of the cake looks fairly firm and is just beginning to brown.
• Sprinkle with the granulated sugar, return to the oven and bake another 10 to 15 minutes, until the cake is nicely browned. Remove from the oven, allow to cool 10 minutes, then remove the sides of the pan. Serve the cake while it is still warm, with creme fraiche, whipped cream or vanilla frozen yogurt on the side.

Steps:

• Heat oven to 325°F. Grease bottom and sides of 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour.
• In large bowl, beat all ingredients except powdered sugar with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 1 hour 25 minutes to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.

Steps:

• Heat oven to 325°F.
• Combine flour and baking powder. Beat cream cheese and butter in large bowl with mixer until creamy. Add granulated sugar; beat until light and fluffy. Add dry pudding mix and water; mix well. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour mixture, beating on low speed after each addition until well blended.
• Pour 2/3 of the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Use back of spoon to make "trench" in center of batter; spoon preserves into trench. Cover with remaining batter. Gently spread batter to completely cover preserves, being careful to not allow preserves to not touch sides of pan.
• Bake 1 hour 15 min. to 1 hour 25 min. or until toothpick inserted near center of cake comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely. Sprinkle with powdered sugar just before serving.