Glazed Apricot 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 BRANDY POUND CAKE III

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.

GLAZED APRICOT POUND CAKE

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.

BISQUICK APRICOT-GLAZED POUND CAKE

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.

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.

GLAZED BOURBON-ORANGE POUND CAKE WITH APRICOT-ORANGE SAUCE

Steps:

• FOR CAKE: Preheat oven to 350 degrees F. Butter 9-inch-diameter cake pan with 2-inch high sides. Line bottom of cake pan with parchment paper; butter paper.
• Using electric stand mixer and paddle attachment, beat sugar, butter, orange zest and salt in large bowl on medium speed until light and fluffy. Beat in eggs one at a time. Gradually beat in bourbon. Add flour and beat just until blended. Transfer batter to prepared pan.
• Bake until tester inserted into center of cake comes out clean, about 50 minutes. Transfer pan to cooling rack.
• Meanwhile, combine jam and vanilla bean in heavy small saucepan. Melt jam. Strain. Cool completely. Stir in orange juice and bourbon. Pour 1/2 cup glaze over cake, let stand 5 minutes. Pour another 1/2 cup glaze over cake. Cool 10 minutes. Turn cake out onto rack. Place cake right side up on rack and cool cake completely.
• Cut cake into wedges. Transfer cake wedges to plates. Drizzle remaining sauce over and around cake and serve.

APRICOT GLAZED POUND CAKE

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.

APRICOT NECTAR POUND CAKE

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.

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 GINGER POUND CAKE WITH RUM GLAZE (BUNDT)

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.