EASY 5 MINUTE APRICOT GLAZE RECIPE
This Easy 5 Minute Apricot Glaze Recipe makes a great topping for Cheesecakes and a wonderful filling for Birthday Cakes.
Provided by Jill Selkowitz
Categories Sauce
Time 5m
Number Of Ingredients 2
Steps:
- Add preserves and liqueur to a saucepan and cook over medium low heat, whisking continually, until mixture becomes liquid, about four minutes.
- Use as is, or blend with an immersion blender or strain through a sieve for a completely smooth glaze.
APRICOT NECTAR POUND CAKE
This a rich, moist cake that is easy to make. It is a recipe that you can easily adjust, to take on the flavors you want to experiment with. I like it without the brandy but some want more of an apricot flavor. Give it a try!
Provided by Todd Cassie McWhorter
Categories Desserts Cakes Cake Mix Cake Recipes Pound Cake
Time 52m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 48.1 g, Cholesterol 67.9 mg, Fat 17.7 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 3.9 g, Sodium 320.7 mg, Sugar 33 g
GLAZED LEMON SUPREME POUND CAKE
The use of lemon cake mix, lemon gelatin, lemon extract and fresh lemon juice make this cake a lemon-lover's dream. It's also amazingly easy.
Provided by pamc
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes. Pour batter into a 10 inch tube pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
- While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth. Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan. Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.
Nutrition Facts : Calories 285.8 calories, Carbohydrate 41.5 g, Cholesterol 54.8 mg, Fat 12 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 277.9 mg, Sugar 31.4 g
APRICOT POUND CAKE
From potlucks and coffee breaks to gift-giving opportunities, it's hard to think of an occasion where this Apricot Pound Cake wouldn't be welcome.
Provided by My Food and Family
Categories Fruit Recipes
Time 1h15m
Yield 12 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
GLAZED APRICOT POUND CAKE
I created this Pound Cake for a Very Dear Friend who was ill, she was craving an Apricot Cake. Since I had never made an Apricot cake before I was worried it would turn out horrible. However to my surprise it turned out Beautifully. Very moist, light, and soooooo good. It has the perfect amount of Apricot flavoring in it...
Provided by Janette Suber
Categories Cakes
Time 2h30m
Number Of Ingredients 10
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.
APRICOT GLAZE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1/4 to 1/2 cup
Number Of Ingredients 1
Steps:
- In a small bowl, combine jam with 2 tablespoons warm water. Stir until jam melts and becomes thinner. Pass through a medium sieve.
APRICOT GINGER POUND CAKE WITH RUM GLAZE (BUNDT)
I'm always on the lookout for new recipes to use with my bundt pans. I have not tried this one, but we like the taste of ginger so I hope it's good!
Provided by Kitchen__Princess
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- To ensure all the ingredients are at room temperature, set them out at least 2 hours before making the batter.
- Position a rack in the lower third of an oven and preheat to 325°F
- Thoroughly grease and flour a 10-cup fleur-de-lis cake pan or standard Bundt pan.
- In a small bowl, whisk together the sour cream and milk until blended; set aside.
- Place the butter in the bowl of an electric mixer and sift the flour, sugar, salt and baking powder over the butter.
- Add the eggs, vanilla and sour cream mixture. Fit the bowl on the mixer and, using the paddle attachment, beat on low speed until the mixture is creamy and smooth, 1 1/2 to 2 minutes.
- Stop the mixer and scrape the sides of the bowl occasionally.
- Remove the bowl from the mixer and, using a large spatula, gently fold the ginger and apricots into the batter.
- Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center.
- Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
- Transfer the cake to a wire rack and cool upright in the pan for 10 minutes.
- Tap the sides of the pan and invert the cake out onto the rack. Set the rack over a sheet of waxed paper.
- To make the glaze, in a small bowl, whisk together the rum, water and sugar until blended.
- Using a pastry brush, generously brush the surface of the warm cake with the glaze.
- Let the glazed cake cool completely, 1 to 2 hours, before serving.
- Serves 16.
Nutrition Facts : Calories 489.4, Fat 20.9, SaturatedFat 12.4, Cholesterol 141.1, Sodium 159.2, Carbohydrate 69.7, Fiber 0.9, Sugar 48.2, Protein 6.1
APRICOT NECTAR CAKE
Delicious Apricot Nectar Cake
Provided by Heather
Categories Dessert
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Grease bundt pan with shortening.
- Mix together cake mix, 1 cup apricot nectar, 3/4 cup oil, eggs, and sugar in mixer at medium speed for 3 minutes.
- Pour mixture into greased bundt pan.
- Bake for 40-50 minutes.
- Let cake cool and then place on plate to release cake from pan.
- Mix together powdered sugar and 1/2 cup apricot nectar.
- Drizzle glaze on cooled cake and serve.
Nutrition Facts : Calories 418 kcal, Carbohydrate 66 g, Protein 3 g, Fat 16 g, SaturatedFat 12 g, Cholesterol 54 mg, Sodium 335 mg, Sugar 49 g, ServingSize 1 serving
APRICOT POUND CAKE RECIPE - (4.4/5)
Provided by á-39535
Number Of Ingredients 9
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.
APRICOT GLAZE FOR SHRIMP KEBABS
This apricot glaze is great on our Shallots, Shrimp, and Oranges with Apricot Glaze kebabs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- In a small bowl, combine glaze ingredients. Liberally brush on meat and vegetables throughout grilling.
BISQUICK APRICOT-GLAZED POUND CAKE
Make and share this Bisquick Apricot-Glazed Pound Cake recipe from Food.com.
Provided by paulamatt
Categories Dessert
Time 1h
Yield 1 Cake
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F.
- Grease a 10"x4" tube pan.
- Beat bisquick, sugar, flour, margarine, eggs, cream cheese, vanilla, and salt in large bowl on low speed, scraping bowl frequently, for about 30 seconds.
- Beat on medium speed scraping bowl occasionally 4 minutes.
- Pour batter into pan.
- Bake until wooden pick inserted in center comes out clean, 55-60 minutes.
- Cool 10 minutes; remove from pan.
- Heat 1/2 cup sugar and the water to boiling; reduce heat.
- Simmer uncovered 2 minutes; cool to lukewarm.
- Stir in the liqueur.
- Slowly drizzle over cake.
- Press the Apricot Preserves through a sieve.
- Heat preserves and sugar to boiling, sitrring constantly; reduce heat.
- Simmer uncovered until slightly thickened, 1 to 2 minutes.
- Cool slightly; spread over top, allowing some to drizzle down sides.
Nutrition Facts : Calories 6745.4, Fat 301.8, SaturatedFat 97.2, Cholesterol 1525.7, Sodium 7703.2, Carbohydrate 942, Fiber 10.2, Sugar 612.7, Protein 93.9
APRICOT NECTAR CAKE WITH GLAZE
Steps:
- Mix all cake ingredients, place in a greased pan.
- Bake at 350 degrees F until done. Remove from oven and cool. Poke holes in cake for glaze.
- Glaze:
- Use a small pot. Add butter, sugar and nectar and bring to a boil until butter is completely melted. Pour over cake immediately.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
APRICOT GLAZED POUND CAKE
I have been making this recipe for over 20 years, and it has become an Easter tradition in my family! Don't just wait for a holiday to bake this cake, however. It's too good! This is a rich, elegant cake and is perfect anytime and really is worth the ingredients if you don't have them handy. I have taken this cake to parties...
Provided by Sea Sun
Categories Fruit Desserts
Time 1h5m
Number Of Ingredients 20
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.
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Cuisine AmericanTotal Time 1 hr 30 minsCategory Desserts
- The amounts above are indicative, as you need to weigh the eggs and use the same weights of butter, sugar and flour. Preheat the oven to 180C/350F/gas 4. Butter and flour, or line with parchment a large loaf tin.
- Mix the flour with the baking powder in a bowl. Cream the butter with the sugar until pale and fluffy. Add the eggs, one by one, each followed by a little flour mix. Continue adding the flour until all is incorporated and the batter is smooth.
- Spoon the mix into the prepared tin and bake for 45 minutes until a skewer inserted in the middle comes out clean.
- Cool the cake in the tin for half an hour, then turn out onto a wire rack and spread the top with the apricot jam.
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- In another bowl, cream the butter and sugar with an electric mixer. Add the egg yolks and beat until smooth. On low speed, gradually add the flour and beat until just incorporated.
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- Mix 2 cups confectioners sugar and 2-4 tablespoons of water, lemon juice, or apricot nectar in a small bowl with a whisk. Note: start with 2 tablespoon of liquid and slow add more if needed. It may take more liquid to get the desired consistency for the glaze. The glaze should flow smoothly; not too thin and not too thick. I like to compare to the consistency of honey.
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- Preheat an oven to 325 degrees F. Oil a 12-cup Bundt pan, dust with flour and tap out the excess.
- In the bowl of an electric mixer fitted with the flat beater, beat the flour, baking powder, salt and 1 cup of the sugar on low speed until combined, about 1 minute. In a bowl, using a fork, lightly beat together the olive oil, orange zest, the 1 cup orange juice, the egg yolks and vanilla. With the mixer still on low speed, gradually add the oil mixture, beating until smooth and blended, 1 to 2 minutes, occasionally scraping down the sides of the bowl. If any lumps remain, increase the speed to medium and beat for 20 to 30 seconds. Set aside.
- Using the whisk attachment and a clean bowl, beat the egg whites on medium speed until soft peaks form, about 2 minutes. Increase the speed to high and gradually add the remaining 1/2 cup sugar, beating until stiff and glossy peaks form, 1 to 2 minutes, scraping down the sides of the bowl once.
- Spoon half of the batter on top of the whites and gently whisk it in by hand. Spoon the remaining batter on top and fold it in with the whisk until no streaks remain. Transfer the batter to the prepared pan (it will fill it by more than three-fourths). Bake until the cake is well risen and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan.
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