APRICOT JAM
This jam is made without pectin and the list of ingredients couldn't be simpler. You will need a very large pot to prepare this in, as the jam boils up double in size during the early stages of cooking.
Provided by incdeb
Categories Fruit
Time 1h
Yield 10 cups, 80 serving(s)
Number Of Ingredients 3
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 CRUMBLE CAKE
Apricot preserves are baked inside this moist coffee cake. After baking, the warm cake is spread with a cinnamon-coconut crumble and broiled until golden.
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 24 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
APRICOT LAYER CAKE
"Pssst! Don't tell anyone this tender fruity layer cake starts with a convenient mix!" urges Eureka, Illinois farm woman Molly Knapp.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 511 calories, Fat 20g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 376mg sodium, Carbohydrate 82g carbohydrate (63g sugars, Fiber 1g fiber), Protein 3g protein.
APRICOT BUTTER CAKE
Just the thing when you have a hungry horde coming over
Provided by Mary Cadogan
Categories Dessert
Time 1h45m
Yield Cuts into 10-12 slices
Number Of Ingredients 10
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.
Nutrition Facts : Calories 410 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.57 milligram of sodium
ULTIMATE CARROT CAKE
The pineapple, with Amarula Cream and apricot jam, makes the cake moist and utterly delicious. Recipe by Amarula
Provided by Charlotte J
Categories Dessert
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 17
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.).
Nutrition Facts : Calories 999.6, Fat 58.1, SaturatedFat 13.2, Cholesterol 138.2, Sodium 767.9, Carbohydrate 115.3, Fiber 3.1, Sugar 71.9, Protein 9.7
CLASSIC APRICOT JAM
This recipe has been made by my family for generations. You can make this jam with any amount of apricots you have on hand. Thermomix Recipe process included below.
Provided by Valerie Lugonja is... A Canadian Foodie
Categories Preserve
Time 30m
Number Of Ingredients 3
Steps:
- Measure your apricots; to every cup of apricots, add 3/4 cup sugar and 1 1/2 teaspoons lemon juice
- Stand, covered, for 12 hours at room temperature
- Stir mixture in a heavy, non-reactive pan over medium high to avoid sticking to bottom of pot; boil until thick (5 minutes), continuing to stir
- Ladle hot jam into in hot sterilized glasses; seal
- Process as you would for any preserved jam, or freeze
4 INGREDIENT LAYERED APRICOT ANGEL FOOD CAKE
Light and fluffy angel food cake layered with a creamy apricot filling
Provided by Six Clever Sisters
Categories Dessert
Number Of Ingredients 4
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 JAM RECIPE
Homemade jam is easy and this Apricot Jam Recipe preserves the sweet freshness of sun-ripened apricots beautifully.
Provided by Colleen Milne
Categories Jams, Jellies, & Preserves
Time 30m
Number Of Ingredients 4
Steps:
- Put a rack on the bottom of the canner and fill with enough water to cover the jars and bring to a simmer
- Add 6 empty 8 oz half pint jars to the simmering water & leave until ready to use. Bring a small pan of water to a simmer and put the jar lids in the hot water. Turn off heat.
- Cut the apricots in half and remove the pits
- In a large, deep stainless steel saucepan, combine apricots, sugar, and lemon juice.
- Over medium-high heat, using a wooden spoon and stirring constantly, bring the apricot mixture to a full rolling boil that cannot be stirred down.
- Stir in pectin, and boil hard for one minute, stirring constantly
- Remove from heat and skim off foam
- Remove hot jars from canner and ladle hot jam into jars, leaving a 1/4" head space. With a damp cloth or paper towel, wipe the jar rims to remove any spills. Top each jar with a lid, then thread the screw bands on until just finger tight.
- Return filled jars to the boiling water canner and process for 10 minutes
- Place jars on a towel on the counter and allow to cool
- Check the seals (see note below), label and store
- Wash jars in the dishwasher or by hand in hot soapy water
Nutrition Facts : ServingSize 1 g, Calories 50 kcal, Carbohydrate 13 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 13 g
APRICOT-RASPBERRY ANGEL TORTE
Guests will never guess you used a prepared angel food cake and canned pie filling to create this gorgeous torte. The addition of fresh raspberries lends a from-scratch touch. -Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 370 calories, Fat 17g fat (9g saturated fat), Cholesterol 29mg cholesterol, Sodium 392mg sodium, Carbohydrate 48g carbohydrate (16g sugars, Fiber 3g fiber), Protein 6g protein.
APRICOT JAM COFFEE CAKE
This moist cream cheese-based coffee cake has a layer of apricot jam and a sweet coconut topping with big flavor--thanks to a few minutes under the broiler.
Provided by luvpbj
Categories Desserts Cakes Coffee Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 15
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.
Nutrition Facts : Calories 446.8 calories, Carbohydrate 63.6 g, Cholesterol 73.6 mg, Fat 20.5 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 13.6 g, Sodium 223.6 mg, Sugar 41.1 g
APRICOT, ALMOND & POLENTA CAKE
Pair almonds and apricots in this moreish cake. Made with polenta, the cake has a lovely moist texture and a fruity tang. Enjoy with crème fraîche
Provided by Diana Henry
Categories Afternoon tea, Dessert, Treat
Time 1h40m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 388 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.32 milligram of sodium
APRICOT JAM CAKE
Apricot jam is a key ingredient in this recipe for people who like apricots and cake.
Provided by Irina
Categories Desserts Cakes Bundt Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 9
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.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 58.5 g, Cholesterol 81.9 mg, Fat 17.9 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 10.8 g, Sodium 139.3 mg, Sugar 39.1 g
APRICOT JAM CAKE
Another recipe from Strictly Thrifty Menus. No apricot jam? Use peach instead. Serve cake while it's still warm from the oven.
Provided by CJAY8248
Categories Dessert
Time 36m
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 464.1, Fat 14.7, SaturatedFat 3.8, Cholesterol 53.8, Sodium 608.4, Carbohydrate 79.5, Fiber 1.1, Sugar 45.2, Protein 5.5
APRICOT JAM - MICROWAVE
Make and share this Apricot Jam - Microwave recipe from Food.com.
Provided by Derf2440
Categories Fruit
Time 43m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Put the apricots, water, lemon juice and cloves in a large bowl.
- Cook, covered with pierced plastic wrap for 10 minutes on high, stirring frequently.
- Remove cloves and add the sugar, stirring well.
- Cook covered on high for 15 minutes, stirring every 5 minutes.
- Put a spoonful of jam on a cold plate.
- If a skin forms and the jam wrinkles when the plate is tilted, setting point has been reached.
- If jam is still liquid, cook for a further 2-3 minutes on high, Pour into hot sterilized jars, .cover with seal and ring; cool completely listening for the seal to snap. Any that do not snap seal need to be used with in a week. Or alternately pour into freezer containers; cool completly and freeze.".
APRICOT ALMOND CAKE
This vegan cake tastes like marzipan and looks impressive. But since you use canned fruit, it comes together quickly.
Provided by Jenna Helwig
Time 1h40m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. (If you don't have a springform pan, spray a 9-inch cake pan with cooking spray and line the bottom with a circle of parchment paper.)
- Whisk all-purpose flour, almond flour, sugar, baking powder, and salt in a large bowl. Add milk and vinegar; stir to combine. Add oil and almond extract; stir until very well combined, about 60 strokes. Transfer to prepared pan. Note: The gluten in the flour gives this eggless cake structure. Be sure to stir the batter for the full 60 strokes to activate it.
- Arrange apricot halves, cut side up, on top of cake batter. Bake for 30 minutes. During final 2 minutes of baking time, whisk apricot preserves and 1 teaspoon hot water in a small bowl. Remove cake from oven. Brush cake (not apricot halves) with apricot preserve mixture.
- Return cake to oven and bake until light golden and a wooden pick in the center comes out clean, 10 to 15 minutes. Transfer pan to a wire rack and let cake cool for 10 minutes. Remove sides of pan and let cake cool completely on wire rack, about 30 minutes
APRICOT CAKE
Make and share this Apricot Cake recipe from Food.com.
Provided by Helio
Categories Dessert
Time 1h10m
Yield 1 Cake, 6-8 serving(s)
Number Of Ingredients 9
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 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.
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- Preheat the oven to 400°F. Grease a 13-by-9-inch pan or line it with parchment paper, leaving a bit of overhang so you can use it to lift out from the pan after baking. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until soft and fluffy. Beat in 2 of the eggs, one at a time, until thoroughly combined. And the vanilla and mix again. Then add the dry ingredients a little at a time, and continue mixing until combined. It will be stiff, and have the consistency of cookie dough.
- Press about half of the dough into the bottom of the greased pan. Stir the apricot jam to soften its texture and spread it evenly over the dough almost up to the edges, leaving about ¼ inch up to the edges uncovered. Then take the remaining dough and roll pieces of it into ropes about ½-inch thick. Arrange the ropes diagonally in opposite directions alternating rows (for example: think of the pan as a map. Arrange ropes from southwest to northeast, skipping rows in between. Then arrange ropes from northwest to southeast, skipping rows in between. Then go back and fill in the skipped rows from southwest to northeast and so on. This will create an alternating lattice-type look). Finally, use a long rope of dough (or several longer ropes) to create a border around the entire pan.
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- Place the lard/shortening, the 3 egg yolks, the remaining whole egg and 150 g/ ¾ cup sugar in a bowl and mix until pale and fluffy.
- Mix the flour and the baking powder together and add them to the egg mixture. Mix until incorporated but don't overdo it. Take about one-third of the dough, wrap it in cling film and place in the freezer until you prepare the rest.
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- Crack two eggs and put in a mixing bowl. Using a wire whisk stir the eggs until beaten. Add 125 grams yogurt and whisk until well incorporated. NOTE: Do not throw the container for measuring other ingredients.
- Pour sugar into the container from the yogurt and add to the mixture and whisk. Add lemon zest and vegetable oil and whisk.
- In a small bowl. Measure all-purpose flour using the yogurt container and pour into the bowl. Add 1 tsp baking powder and mix well.
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