Apricot Rose Pound Cake Food

APRICOT POUND CAKE

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.

APRICOT POUND CAKE RECIPE - (4.4/5)

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.

CHOCOLATE-APRICOT POUND CAKE

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.

APRICOT-ALMOND-RUM POUND CAKE

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.

APRICOT BRANDY POUND CAKE

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

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.