Apricot Cranberry Cake Recipes

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APRICOT CRANBERRY BREAD



Apricot Cranberry Bread image

I was making cranberry bread one day and wanted to try something a little different. I found a jar of apricot jam in the refrigerator and decided to spoon the jam into the center of the bread. It looked lumpy, so I took a knife and cut the jam into the bread. The end result was delicious. -Diane Roth, Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h25m

Yield 1 loaf.

Number Of Ingredients 11

2 cups all-purpose flour
1 cup sugar
1 to 2 teaspoons grated orange zest
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
3/4 cup water
1/4 cup vegetable oil
1 cup fresh or frozen halved cranberries
1/4 cup apricot preserves

Steps:

  • In a large bowl, combine flour, sugar, orange zest, baking powder, baking soda and salt. In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries., Pour into a greased and floured 9x5-in. loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

Nutrition Facts : Calories 155 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 157mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

APRICOT-CRANBERRY MUFFINS



Apricot-Cranberry Muffins image

Bisquick Heart Smart® mix and fat-free egg product add a healthier twist to traditional muffins.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 9

1 3/4 cups Bisquick Heart Smart® mix
1/2 cup sugar
1/3 cup chopped dried apricots
1/3 cup dried cranberries
3/4 cup milk
1 tablespoon butter or margarine, melted
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 egg whites or 1/4 cup fat-free egg product

Steps:

  • Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
  • In large bowl, stir all ingredients just until moistened. Divide batter evenly among muffin cups.
  • Bake 13 to 18 minutes or until golden brown. Cool slightly; remove from pan.

Nutrition Facts : Calories 140, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 170 mg, Sugar 15 g, TransFat 0 g

CRANBERRY-APRICOT COFFEE CAKE



Cranberry-Apricot Coffee Cake image

Laden with fruits and nuts, this hearty coffee cake is scrumptious fare for breakfast, brunch or dessert!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h35m

Yield 16

Number Of Ingredients 13

3 cups Original Bisquick™ mix
3/4 cup granulated sugar
1/4 cup vegetable oil
1 1/2 teaspoons almond extract
2 eggs
1 cup plain low-fat yogurt
2 cups fresh or frozen cranberries, coarsely chopped
1 cup dried apricots, coarsely chopped
1/2 cup finely chopped almonds or pecans
1/4 cup orange-flavored liqueur or orange juice
1 cup powdered sugar
2 tablespoons orange juice
1/2 teaspoon almond extract

Steps:

  • Heat oven to 350°F. Generously grease and flour 12-cup fluted tube cake pan. In large bowl, stir Bisquick mix, granulated sugar, oil, 1 1/2 teaspoons almond extract, eggs and yogurt until well blended. Stir in all remaining coffee cake ingredients until well blended. Pour into pan.
  • Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over cooled cake.

Nutrition Facts : Calories 260, Carbohydrate 40 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg

APRICOT CRANBERRY CAKE



Apricot Cranberry Cake image

This cranberry and apricot cake is a yummy treat for breakfast or brunch. Its aroma while baking calls everyone to the kitchen. -Helen Borkoski, Silver Spring, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 14

3 cups biscuit/baking mix
3/4 cup sugar
2 large eggs, room temperature, beaten
1 cup plain yogurt
1/4 cup orange juice
1/4 cup vegetable oil
1-1/2 teaspoons almond extract
2 cups chopped fresh or frozen cranberries
3/4 cup chopped dried apricots
1/2 cup chopped almonds
GLAZE:
1 cup confectioners' sugar
4 teaspoons orange juice
1/2 teaspoon vanilla extract

Steps:

  • In a bowl, combine the biscuit mix and sugar. In another bowl, combine the eggs, yogurt, orange juice, oil and almond extract. Stir into biscuit mixture just until combined. Fold in the cranberries, apricots and almonds., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire rack to cool completely. , In a bowl, combine the glaze ingredients until smooth. Drizzle over cooled cake.

Nutrition Facts :

APRICOT, ORANGE, CRANBERRY BREAD



Apricot, Orange, Cranberry Bread image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 5 small loaves

Number Of Ingredients 13

3 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 pound (1 stick) butter, room temperature
1 cup sugar
1 tablespoon plus 1 teaspoon freshly grated orange zest
2 large eggs
2/3 cup orange juice
2/3 cup milk
2/3 cup finely chopped apricots
2/3 cup chopped walnuts
3 cups cranberries, picked over and chopped in a food processor

Steps:

  • Sift together the flour, baking powder, baking soda, and salt. Cream the butter and sugar in a large bowl. Beat in the orange zest and eggs, 1 at a time. Add the orange juice and milk and beat until mixed thoroughly. It will appear curdled.
  • Add the flour mixture and beat until it is just moistened. Stir in the apricots, walnuts, and cranberries.
  • Place baking rack in middle of the oven. Preheat the oven to 350 degrees F. Butter and flour five 5 3/4- by 2 1/4-inch loaf pans.
  • Pour the batter into the pans. Bake for 45 minutes. Test for doneness with a toothpick - it should come out clean. Remove the bread from the pans, transfer to a wire rack, and let them cool on their sides.

CRANBERRY CHRISTMAS CAKE RECIPE



Cranberry Christmas cake recipe image

Brandy spiked dried apricots, cranberries, and sultanas take centre stage in this full-flavoured cranberry Christmas cake recipe.

Provided by Rosie Hopegood

Yield Serves: 8-10

Number Of Ingredients 10

250g (8oz) butter, softened
250g (8oz) light soft brown sugar or light muscovado sugar
4 large eggs
300g (10oz) plain flour
1 level tbsp ground mixed spice
250g packet dried apricots, chopped
2 x 170g packets dried cranberries, eg, Craisins
500g (1lb) sultanas
6tbsp brandy
20cm (8in) round, or 18cm (7in) square, cake tin, lined with baking parchment

Steps:

  • To ensure that the cake will be central in the oven, position a shelf just below the centre. Set the oven to gas mark 2 or 150°C.
  • In a bowl, cream together the butter and sugar until the mixture is light and fluffy, then beat in the eggs, one at a time, adding a little flour with each egg. Beat the mixture well before adding the next egg. Sift the remaining flour, add to the bowl with the ground mixed spice and beat well again.
  • Tip the chopped apricots, dried cranberries and sultanas, into the bowl and then fold the ingredients together.
  • Spoon the mixture into the lined tin and level the surface. Smooth over the surface with a wet hand.
  • Place the cake in the centre of the oven and bake for 3-3½ hrs, or until the cake feels firm to the touch in the centre, and a skewer comes out clean after being inserted into the cake.
  • Remove cake from the oven, place the tin on a wire rack and leave it to cool for about 15 mins. Spoon the brandy over the cake and then leave it to cool completely in the tin.
  • The cake can be stored for up to six months, wrapped in baking parchment and then in foil. Keep in a cool, dry place.

Nutrition Facts : @context https, Calories 710 Kcal, Sugar 95.3 g, Fat 21.1 g, SaturatedFat 5.6 g, Sodium 0.2 g, Protein 9.3 g, Carbohydrate 117.6 g

APRICOT ORANGE CRANBERRY BREADS



Apricot Orange Cranberry Breads image

Categories     Bread     Dairy     Brunch     Bake     Cranberry     Orange     Apricot     Pecan     Winter     Gourmet

Yield Makes 5 small loaves

Number Of Ingredients 13

3 1/2 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
1 tablespoon plus 1 teaspoon freshly grated orange zest
2 large eggs
2/3 cup fresh orange juice
2/3 cup milk
2/3 cup finely chopped dried apricots
2/3 cup chopped walnuts or pecans
3 cups cranberries, picked over and chopped

Steps:

  • Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugar and beat in the zest and the eggs, 1 at a time. Beat in the orange juice and the milk and beat the mixture until it is combined well (it will appear curdled). Add the flour mixture and beat the batter until it is just combined. Stir in the apricots, the walnuts, and the cranberries, divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

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