Apricot Jam Cake Food

ORANGE & APRICOT LOAF CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 900g loaf tin with baking parchment. In a saucepan, heat the apricots with the orange zest and all but 1 tbsp of the juice. Simmer gently for 5 mins until the apricots have absorbed all the juice. Set aside to cool.
• Beat the butter and sugar in a bowl until light and fluffy. Gradually beat in the eggs, then fold in the flour. Stir in the cooled apricots. If the mixture is dry at this stage, add a drop of milk.
• Scrape the batter into the tin and smooth the top with a spatula. Bake for 50 mins-1 hr until a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins before removing, then leave on a wire rack to cool completely.
• Gradually add the reserved orange juice to the icing sugar, stirring until smooth and slightly runny. Drizzle the icing in a zigzag pattern over the top of the cake and leave to set.

APRICOT & ALMOND FRUITCAKE

Steps:

• Mix the sultanas and sherry and set aside for 1 hr to soak.
• Heat oven to 160C/140C fan/gas 3. Grease a deep, 23cm loose-bottomed cake tin, and line the base and sides with a double layer of baking parchment that comes about 2.5cm above the sides of the tin. In your largest mixing bowl, beat the butter, sugar and vanilla together until pale and fluffy. Beat in the eggs one by one.
• Stir in the flour, baking powder, and the ground and flaked almonds. Next, add the soaked sultanas with any remaining sherry, the dried apricots, the mixed peel, and all the zest and juice. Scrape into the cake tin, smoothing out the surface.
• Bake on the middle shelf of the oven for 1 hr 25 mins. Poke with a skewer in the centre to check it is cooked - if the skewer comes out with any uncooked mixture stuck to it, bake for 10 mins more before checking again. Cool in the tin. Decorated, or wrapped in greaseproof paper and foil, the cake will keep for up to a month.

APRICOT JAM

Steps:

• Sterilize your canning jars by boiling for 10 minutes in a hot water canner.
• You will need 5 pint jars or 10 half-pints.
• Combine all ingredients in a large stock pot.
• Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves.
• Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.
• Remove from heat and fill jars, leaving 1/4 head space.
• Wipe rims clean and put the 2-piece metal canning lids in place.
• Process in boiling water canner for 10 minutes.

APRICOT BUTTER CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Butter a 23cm-deep cake tin (preferably not loose-based, see tip below) and line the base with silicone or baking parchment. Mix the topping ingredients and spread over the base of the tin.
• Mix the milk and vanilla together. Put the sugar and eggs into a large bowl and whisk with a tabletop or hand electric mixer until the mixture is thick, pale and increased in volume, about 5 mins. Test it is ready by lifting the whisk blades - if the mixture briefly leaves a trail, you are ready to proceed.
• Add one-third of the flour and whisk slowly to incorporate, then one-third of the milk and mix again. Repeat twice more until all the flour and milk is added. Slowly whisk in the melted butter.
• Halve and stone the apricots. Place, cut-side down, in the base of the tin. Pour the cake batter over the top and slide into the oven. Bake for 1-1¼ hrs until the cake is firm to the touch and springs back when lightly pressed.
• Cool the cake in the tin for 20 mins, then carefully remove from the tin, peel off the lining paper and serve warm or cold.

APRICOT LAYER CAKE

Steps:

• In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on high for 2 minutes. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For frosting, in a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in confectioners' sugar and orange juice. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the apricot preserves. Top with a second layer; spread with 1/2 cup frosting. Top with a third layer; spread with remaining apricot preserves. Top with the remaining layer. Frost top and sides of cake with remaining frosting., Sprinkle with nuts. Store in the refrigerator.

APRICOT CRUMBLE CAKE

Steps:

• Heat oven to 350°F.
• Combine flour, baking powder and baking soda. Beat cream cheese, 1/2 cup butter and granulated sugar in large bowl with mixer until blended. Add eggs, 1 at a time, beating well after each addition. Blend in milk and vanilla. Gradually add flour mixture, beating well after each addition.
• Pour half the batter into 13x9-inch pan sprayed with cooking spray. Dot with preserves; cover with remaining batter.
• Bake 35 to 40 min. or until toothpick inserted in center comes out clean.
• Heat broiler. Combine coconut, brown sugar, 1/3 cup butter and cinnamon; sprinkle over warm cake. Broil, 4 inches from heat, 2 to 3 min. or until golden brown. Cool.

APRICOT FILLING AND FROSTING FOR ANGEL FOOD CAKES

Steps:

• Heat apricots by placing them in a bowl, cover with water, and microwave on high for about 10 minutes or until the water is absorbed. Soften gelatin in the cold water. Blend apricots into the gelatin. Add lemon juice, sugar and salt and mix. Chill until slightly thickened (about 1 hour).
• Whip the cooled apricot mixture until frothy. In a separate bowl, whip the cream until soft peaks form. Fold the whipped cream into the apricot mixture.
• Split cake into 2 or 3 layers. Fill between layers, and frost side and top. Chill overnight.

APRICOT JAM

Steps:

• Toss the apricots, sugar, lemon zest and juice and vanilla in a large saucepan to combine, then mash slightly to release some of the apricot juice. Set aside for 10 minutes to allow the apricots to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
• Place the saucepan over medium-high heat. (See Cook's Note for suggested add-in.) Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 35 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or a spoon through the jam. If it holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, tightly covered. The jam will keep in the refrigerator for up to 6 months.

APRICOT-RASPBERRY ANGEL TORTE

Steps:

• Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool., In a large bowl, beat the cream cheese, sugar and extract until light and fluffy; fold in whipped topping., Split cake into three layers. Place bottom layer on a serving plate; spread with a third of the cream cheese mixture. Top with a third of the pie filling, raspberries and almonds. Repeat layers twice. Garnish with mint. Refrigerate leftovers.

APRICOT JAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan.
• Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
• Cream butter in a mixing bowl with an electric mixer. Gradually add sugar and beat until light and fluffy, 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly on low after each addition.
• Pour 1/2 of the batter into the prepared pan and spoon 1/2 of the apricot preserves on top, spreading it to within 1/2 inch of the edges. Repeat with remaining batter and preserves.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving platter.

APRICOT JAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Sift cake flour, baking powder, baking soda, and salt into a bowl; set aside.
• Combine sugar, cream cheese, and softened butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla extract; beat well. Add flour mixture alternately with milk, beating after each addition until smooth. Spread 1/2 of the batter into the prepared pan. Spoon apricot preserves on top and cover with remaining batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Remove cake and set on a wire rack. Turn on the broiler.
• Combine coconut, brown sugar, cinnamon, and melted butter for the topping in a bowl; stir until well distributed. Sprinkle topping over the cake.
• Place the cake back into the oven and broil until topping is golden brown, about 3 minutes.
• Let cool on a wire rack, about 30 minutes.

4 INGREDIENT LAYERED APRICOT ANGEL FOOD CAKE

Steps:

• Prepare cake acoording to directions on box. Bake cakes in 2 9 inch loaf pans.
• While cakes are cooling, prepare filling.
• Beat cream cheese and 2/3 cup of the apricot jam until blended.
• Fold in whipped cream.
• When cakes are cool, slice in half.
• Spread 1/2 creamy filling on to one half of cake.
• Place the other half of cake on top, and spread the rest of the creamy filling on top.
• Gently smooth the other 1/3 cup apricot jam over the top.
• Refrigerate, covered, for at least 1 hour before serving.

APRICOT, ALMOND & POLENTA CAKE

Steps:

• Butter a 20-23cm round cake tin. If it has a loose bottom, you will need to wrap the outside with foil to prevent any of the caramel from leaking. Heat the oven to 200C/180C fan/gas 6. For the apricots, put the granulated sugar and 75ml water into a saucepan. Heat slowly until the sugar has dissolved. When the sugar has melted, bring to the boil and watch the syrup until it starts to turn to a deep amber colour. Remove from the heat and add the butter. Stir until it has melted. Pour into the tin, then lay the apricots in it, cut-side down.
• For the cake, beat together the butter and sugar until light with an electric whisk. Add the egg a little at a time, then the zest and almond extract. Mix all the dry ingredients together, then fold them gradually into the egg mixture, alternating with the milk. Spoon this over the apricots and bake for 50 mins. To test it's baked, push a skewer into the centre. It should come out clean.
• Leave the cake to cool for 15 mins, then run a knife in-between the cake and the inside of the tin and invert it onto a plate. If any of the apricot halves get left behind in the tin carefully scoop them up - trying to keep their shape intact and not squash them too much - and put them back, cut-side up, on the cake. Leave the cake to cool, or serve warm if you want.
• Heat the apricot jam with 2 tbsp of water. Once the jam has dissolved, push it through a sieve to remove the bits of apricot. Leave it to cool a little - otherwise it overcooks the apricots, which should be perfectly cooked and not collapsing - then paint the jam thickly on the top of the cake. Leave this to set a little, then serve with crème fraîche or cream, if you like.

ULTIMATE CARROT CAKE

Steps:

• Sift dry ingredients twice.
• Beat the eggs until thick, add the sugar gradually (use an electric beater at high speed for about 3 minutes) until the mixture is very thick.
• Add the oil slowly and beat for another 2 minutes.
• Add carrots, pineapple, nuts, Amarula Cream and apricot jam and mix by hand.
• Add the dry ingredients to the mixture and fold in with a spatula until well blended.
• Butter a 28 cm diameter loose-bottomed spring form ring, an angle cake tin or 2 loaf tins**.
• Either line the base with baking paper or sprinkle with dry biscuit crumbs to coat lightly.
• Pour the mixture into the prepared tin and bake at 356 degrees to 375 degrees for 1 hr and 10 minute or until done.
• Allow to firm and cool in tin for 10 minutes before turning out.
• ICING:.
• Cream the butter and gradually add the icing sugar.
• Gently stir in the Amarula Cream and the cream cheese.
• Don't over mix once the cheese has been added as it is inclined to become watery.
• Garnish:.
• Crystallized pineapple slices and pecan nuts.
• (**CAKE TINS: If using a 28cm springform tin with a hole in the middle there will be a little too much mixture. Fill the tin 2/3 full and bake the rest of the mixture in a muffin tin will make plus/minus 6 muffins extra.
• Angel cake tin - the mixture fits fine.
• Loaf tin - use one very large loaf tin - 30cm x 10 cm or 2 smaller ones).
• (Tip: If you "drip-dry" the cheese in a muslin cloth overnight, it becomes much drier. Allow the cake to cool completely before icing.).

APRICOT CRUMBCAKE

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch round cake pan, 2-inches deep and line the bottom with a disk of parchment or wax paper.
• In a large mixing bowl, beat the butter and sugar until light and soft. Add the egg and continue beating until light. Add the yolks one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter. Spread the batter evenly in the prepared pan.
• Arrange the apricots skin side down on the batter in concentric rows, overlapping slightly, leaving a margin of about 1-inch around the edge. Don't be concerned if the apricots mounds slightly in the center of the cake, the top will even out as the cake bakes.
• For the crumbs, mix the flour, sugar and cinnamon in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the apricot and the batter at the edges as evenly as possible. Bake the cake 1 hour until a knife point inserted in the center emerges clean. Cool the cake in the pan for about 15 minutes and invert a plate on it. Invert onto the plate and lift off the pan. Peel off the paper and invert a rack on the cake. Invert onto the rack and cool.
• Variations: Substitute 8 pitted and quartered plums or 3 cups fresh cut pineapple.

APRICOT CAKE WITH APRICOT BUTTERCREAM

Steps:

• Apricot Cake.
• Preheat oven to 350°F.
• Trace the bottoms of two 9" X 1 1/2" cake pans onto parchment paper. Cut out the outlines. Butter and flour both pans, knocking out excess flour. Place traced parchment paper on pan bottoms.
• Pour apricot nectar into a microwave-safe liquid measuring glass. Microwave on high-power until nectar is reduced by half (should measure 1 1/2 cups). This will take 10-15 minutes. Be sure to watch as nectar reduces to ensure that it does not reduce too much. Refrigerate reduced nectar until no longer warm to the touch.
• Meanwhile, sift together flour, salt, and baking powder.
• In a separate bowl, combine butter, sugar, eggs, and vanilla.
• Beat for a total of 3 minutes, scraping the sides of the bowl.
• Then add flour mixture to creamed mixture.
• Finally, add 3/4 cup cooled apricot nectar to mixture.
• Beat for two minutes.
• Pour batter into prepared pans.
• Bake in pre-heated oven for 30-35 minutes, or until cake tests done.
• Cool in pans on cooling racks for 10 minutes. Then, run a knife along the edge of the pans and invert onto cooling racks to cool completely.
• Apricot Buttercream.
• In a mixing bowl, beat the butter until smooth and creamy.
• In another mixing bowl, beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks. Gradually beat in 1/4 cup sugar until stiff peaks.
• In a small heavy saucepan, heat 3/4 cup sugar and 1/4 cup water, stirring constantly, until sugar dissolves and mixture is bubbling. Stop stirring and cook mixture until it reaches 248-250 F, the firm ball stage. It will be thick and gooey.
• Immediately pour the syrup into the prepared egg whites, beat constantly with an electric mixer or hand mixer. Continue beating until mixture is completely cool, 3-5 minutes.
• Beat in the butter 1 Tbs at a time. If the mixture looks curdled, it is likely too cool. Let it sit at room temperature and continue to beat in butter until completely smooth. It will be curdled at first but it will set up when beaten if you allow it to come to room temperature!
• Beat in the remaining 3/4 cup reduced apricot nectar. Allow mixture to come to room temperature and it will set up smoothly when beaten.

APRICOT ALMOND LAYER CAKE

Steps:

• Preheat oven to 325 degrees. Prepare two 9-inch or three 8-inch cake pans with baking spray that contains flour. You may also just grease the pans lightly and then add flour, tapping the pan and dumping all the loose flour.
• In a bowl, whisk flour, baking powder, soda, and salt. Set aside.
• In mixing bowl, beat butter and shortening until smooth.
• Add sugar and beat about 4 minutes. Scrape sides with a spatula a couple of times during this process. The mixture will be white and fluffy.
• Add the eggs, one and a time.
• Add flavorings to the measured buttermilk.
• Alternate adding the flour mixture with the milk mixture. Always begin with dry and end with dry. Don't overmix. Just beat until incorporated.
• Pour evenly among pans. Bake 30 minutes. Touch top lightly. If it springs back, the cake is done.
• Cool 5 minutes and then turn onto a cooling rack. Cool completely.
• In a small bowl, add water to the jelly or jam and stir well so that it will be easier to spread onto the layers.
• Spread a generous layer onto two of the layers.
• Cream the butter until smooth.
• Add sugar one cup at a time, beating until well blended.
• Add flavoring and milk until you get a spreadable consistency.
• To assemble, you spread the jam on the bottom layer, then icing over the top of the jam and continue. Decorate with almonds. You can even add some to the sides.

APRICOT CAKE

Steps:

• Preheat oven to 350°F.
• Grease a cake mould.
• Cream the butter and sugar and add the well beaten eggs. Add jam and beat into mixture until smooth. Sift flour and spices and add alternately with the milk.
• Bake for about 60 Minutes or until a knife test is dry depending on your oven.

APRICOT JAM CAKE

Steps:

• Heat oven to 350*. Blend all ingredients except jam in a large mixer bowl on low speed 1/2 minute, scraping bowl frequently. Beat 4 minutes on medium speed. Pour batter into greased and floured square pan, 8x8x2". Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. While warm, spread with jam.

APRICOT HONEY CAKE

Steps:

• In a small bowl, soak the apricots in the rum for at least 30 minutes.
• Preheat the oven to 350° and grease a 10- by 5-inch loaf pan.
• In a mixing bowl, beat the eggs with a whisk. Stir in the honey, vegetable oil, grated lemon and orange rind and juice, sugar, salt, and apricot jam.
• Sift the 2 flours and the baking soda into another bowl.
• Strain the apricots, reserving the excess rum.
• Add the flour alternately with the rum to the honey cake mixture. Fold in the apricots. Scoop the batter into the prepared pan and sprinkle with the nuts.
• Bake in the oven on the lower rack for 50-55 minutes, or until the center of the cake is firm when you pres sit. Remove from the oven and cool on a rack.