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
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
APRICOT BRANDY POUND CAKE III
From my Grandfather's own kitchen creations. Uses lots of extracts and take time to prepare, but well worth it!!!
Provided by VTGIRL22
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h30m
Yield 15
Number Of Ingredients 13
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.
Nutrition Facts : Calories 435.5 calories, Carbohydrate 59.9 g, Cholesterol 113.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 10.4 g, Sodium 222.4 mg, Sugar 40.3 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-ALMOND-RUM POUND CAKE
I got this recipe from my Mom's recipe collection. Flecked with apricot bits and flavored with rum and almonds, this is a moist and delicious pound cake. The recipe calls for light rum, but I have used dark rum and it was just as delicious. If you have the willpower, the cake tastes even better if wrapped when cool, and left overnight before cutting. I didn't name the recipe, but I don't know if I would classify this as a Pound Cake as it is quite light, just a bit denser than an angel food cake IMHO.
Provided by Brenda.
Categories Breakfast
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Butter a 9 inch tube pan generously, and dust with ground almonds.
- Combine apricots with rum and set aside.
- In a large mixing bowl, cream butter with almond paste and 1/2 cup sugar.
- Add egg yolks and beat until light and fluffy.
- Mix in apricots in rum and almond extract until well blended.
- Mix in flour until well blended, but don't over mix.
- In another bowl beat egg whites until fluffy.
- Into the egg whites, gradually beat in remaining 1/2 cup of sugar until stiff and shiny.
- Mix 1/3 of the egg whites into the creamed mixture.
- Carefully fold in the remaining egg whites until well blended but not overmixed.
- Pour batter into prepared pan.
- Bake for 60-65 minutes, or until a cake tester inserted in the center comes out clean and cakes slightly pulls away from side of pan. I start checking at about 55 minutes.
- Note* The Rum flavor is faint, but complimentary. If you want a more pronounced rum flavor, sub rum extract for the almond extract.
Nutrition Facts : Calories 442.7, Fat 23.7, SaturatedFat 11.6, Cholesterol 169.6, Sodium 159.2, Carbohydrate 48.6, Fiber 2.3, Sugar 31.5, Protein 7.8
APRICOT BRANDY POUND CAKE
Make and share this Apricot Brandy Pound Cake recipe from Food.com.
Provided by Connie Maple
Categories Dessert
Time 1h40m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Grease and flour a very large tube pan.
- Cream together sugar and butter add eggs one at a time.
- Mix dry things and set aside.
- Mix sour cream and all flavorings and brandy.
- Alternately add dry and wet to sugar mix.
- Mix until well blended then pour into pan and bake at 325 for 70 minutes.
APRICOT BRANDY POUND CAKE
Make and share this Apricot Brandy Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 13
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.
APRICOT BRANDY POUND CAKE
Make and share this Apricot Brandy Pound Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter, gradually add sugar and beat until light.
- Add eggs one at a time, beat thoroughly after each.
- Add flavoring, then sifted dry ingredients alternately with sour cream and brandy.
- Blend well Put in greased and floured 3 quart bundt pan and bake in slow oven at 325 degrees about 1 hour and 15 minutes.
- Cool in pan on rack.
- Keeps very well, can be frozen which improves flavor.
Nutrition Facts : Calories 503.1, Fat 22.1, SaturatedFat 13, Cholesterol 154.8, Sodium 278.1, Carbohydrate 69.6, Fiber 0.6, Sugar 42.1, Protein 6.7
CHOCOLATE-APRICOT POUND CAKE
Warren Brown in "How To Bake Cakes from Scratch" says of the cake that it reminds him of a tiger! "I love the speckles of orange and brown created by combining mini-chunks of apricot and chocolate in the cake. The colors make me think of a tiger or of my hometown pro football team." Combining dried apricots with bittersweet chocolate against a pleasantly moist yet crunchy butter cake is sinfully satisfying for anyone close enough to catch a whiff of this cake fresh out of the oven. ;) Not too sweet, this batter is quick to mix and a perfect treat for starting or ending the day. *Please note; the computer will not allow me to list how much sugar is needed for creaming - so please be aware that it is 2.25 cups or 18 ozs extra-fine granulated sugar. :(
Provided by Manami
Categories Dessert
Time 1h20m
Yield 1 Bundt Cake, 12 serving(s)
Number Of Ingredients 18
Steps:
- PREPARE AHEAD OF TIME:.
- Pulse the apricots, sugar, and cornstarch in a food processor to chop the fruit into 1/2-inch pieces.
- Add the chocolate and continue to pulse 2 to 3 times for three seconds each or until the chocolate is broken into small 1/2-inch pieces.
- Set aside to combine with the other dry ingredients.
- INSTRUCTIONS:.
- Preheat the oven to 350°F.
- Set the rack in the middle of the oven.
- Sift the flour directly into a bowl.
- Measure the other dry ingredients into a separate mixing bowl, add the flour, and whisk for 10 seconds to blend; set aside.
- Measure the liquid ingredients into a separate bowl, whisk to combine, and set aside.
- Measure the butter and sugar into separate bowls and set aside.
- Crack the eggs into a small bowl and set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and sugar on the lowest speed for 3 to 4 minutes.
- With the mixer still on the lowest speed, add the eggs one at a time, fully incorporating after each addition.
- Stop the mixer and scrape the sides of the bowl.
- Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture.
- Move swiftly through this step to avoid overworking the batter.
- Stop the mixer and scrape the sides of the bowl all the way down.
- Don't miss the clumps of ingredients hiding on the bottom of the bowl.
- Mix on medium speed for 25 to 30 seconds to develop the batter's structure.
- Spray the pan well with a nonstick spray.
- Fill the bundt pan about three-quarters full by depositing the batter with the rubber spatula in small clumps around the prepared pan instead of by pouring it into one spot.
- Level the batter with the rubber spatula and bake 45-50 minutes
- Once the edges of the cake are browning and the surface appears dry, test for doneness by inserting a bamboo skewer in the center of the cake; when the skewer shows some crumbs - the cake is done.
- Remove the pan from the oven and place on a heat-resistant surface or wire rack.
- Once the cake has cooled for 5 to 10 minutes, remove the cake by inverting the pan onto a flat surface.
- Allow it to cool to room temperature, about 30 minutes, before glazing.
- Store under a cake dome at room temperature, or wrapped in plastic in the fridge for up to 1 week.
- **Alcohol-free variation: Omit the amaretto and vanilla. Add the seeds of 1 vanilla pod to butter and 1 tablespoon alcohol-free almond extract.
- GLAZE:.
- Heat the apricot jam or preserves and water (if using) in a small saucepan over medium heat until liquid (melted).
- Remove from heat and strain the jam through a fine strainer to remove any fruit lumps. (If using, add the liqueur at this point.)
- Drizzle the apricot preserves along the sides and then in the center of the cake.
- Glaze makes enough for an 8 or 9 inch cake.
Nutrition Facts : Calories 454.9, Fat 13.7, SaturatedFat 8, Cholesterol 100.6, Sodium 112, Carbohydrate 79.9, Fiber 1.4, Sugar 55.3, Protein 5.5
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-CREAM CHEESE POUND CAKE
Experience the sweet and tangy flavor of our Apricot-Cream Cheese Pound Cake. Topped with fresh apricots to complement the sweet cream cheese filling, Apricot-Cream Cheese Pound Cake is the perfect way to liven up dessert.
Provided by My Food and Family
Categories Dairy
Time 2h40m
Yield 16 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.5148 g, Sugar 0 g, Protein 4 g
More about "apricot pound cake recipe 445 food"
APRICOT POUND CAKE - EAT AT HOME
From eatathomecooks.com
APRICOT POUND CAKE | RICARDO
From ricardocuisine.com
5/5 (5)Total Time 1 hr 30 minsCategory DessertsCalories 675 per serving
APRICOT POUND CAKE RECIPE - FOOD.COM
From food.com
Servings 1Total Time 25 minsCategory DessertCalories 2329 per serving
APRICOT POUND CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
APRICOT BRANDY POUND CAKE RECIPE - FOOD.COM
From food.com
RECIPE OF GUY FIERI APRICOT POUND CAKE | THE FOOD BOOK
From foodbook.my.id
APRICOT POUND CAKE ARCHIVES – BAKER RECIPES®
From bakerrecipes.com
APRICOT POUND CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
APRICOT POUND CAKE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
POUND CAKE WITH GRAND MARNIER–POACHED APRICOTS RECIPE | BON …
From bonappetit.com
APRICOT POUND CAKE | CRAFTYBAKING | FORMERLY BAKING911
From craftybaking.com
APRICOT POUND CAKE RECIPE | RECIPES, APRICOT POUND CAKE RECIPE, …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love