Apricot Cream Cheese Bundt Cake Recipes

CREAM CHEESE -APRICOT CAKE WITH CREAM CHEESE ICING

Steps:

• 1. HEAT OVEN TO 325 DEGREE'S IN A SAUCEPAN COMBINE 1/4 CUP OF SUGAR WITH THE CHOPPED APRICOTS AND GOLDEN RAISINS. BOIL REDUCE HEAT TO SIMMER FOR 20 MINUTES.WHILE SIMMERING WORK ON THE REST OF CAKE.
• 2. IN A LARGE BOWL BEAT THE CREAM CHEESE,BUTTER,AND VANILLA UNTIL LIGHT AND FLUFFY. ADD 1 1/2 CUPS OF SUGAR AND CONTINUE TO BEAT UNTIL LIGHT. ADD EGGS 1 AT A TIME.BEAT IN WELL BEFORE EACH EGG IS PUT IN.
• 3. DRAIN THE APRICOTS AND RAISINS AND LET COOL.
• 4. SIFT IN THE FLOUR AND BAKING POWDER,AND REMAINING 1/4 CUP OF SUGAR.ADD GRADUALLY TO THE CREAM MIXTURE. COMBINE WELL.
• 5. FOLD IN THE COOLED APRICOTS,RAISINS,AND NUTS.PUT IN A GREASED AND FLOURED BUNDT PAN AND BAKE 60-70 MINUTES,OR UNTIL PICK COMES OUT CLEAN.COOL AT LEAST 20 MINUTES BEFORE REMOVING FROM PAN.TURN OUT TO A WIRE RACK TO FINISH COOLING.
• 6. Make Cream cheese icing. Combine all ingredients until smooth. Drizzle over cake. Let icing set.Cut,and serve.

APRICOT CREAM CHEESE BUNDT CAKE

Steps:

• 1. Preheat oven to 325 degree F. Spray a bundt cake pan with non stick cooking spray. Set aside
• 2. In a saucepan, add water, apricots, raisins and 1/4 cup sugar. Bring to a boil, then lower heat and simmer for 20 minutes. Drain, set aside.
• 3. In a mixing bowl beat, cream butter, cream cheese and vanilla on high speed until fluffy.
• 4. Add 1 1/2 cups of sugar and beat until light and fluffy.
• 5. Add eggs one at a time, beating well between each addition.
• 6. Sift the flour, remaining sugar and baking powder. Add this to the creamed mixture until well combined.
• 7. Fold in the raisins,apricots and nuts.
• 8. Pour batter into cake pan, spread evenly.
• 9. Bake for 50 - 70 minutes, until pick comes out clean and cake is golden. Mine took 55 minutes. Cool for 20 minutes, before removing from pan. I made a simple glaze from heating some apricot preserves with a small amount of water. Drizzle as you serve... Makes a prettier presentation. Enjoy!

APRICOT CHEESE LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• Pour boiling water over apricot pieces in a small bowl. Cool.
• In another bowl, combine flour, baking powder, soda, salt, and dates.
• In a large bowl, cream butter or margarine, cream cheese, and sugar. Beat in eggs, one at a time, until smooth. Stir in cooled apricots and water. Pour in flour mixture, and stir until moistened. Turn batter into greased 9x5x3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done. Let stand 10 minutes. Remove from pan to rack. Cool.

APRICOT CREAM CAKE

Steps:

• Preheat oven to 350ºF. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake as directed on package.
• Split each cake layer in half horizontally. (I used dental floss while my husband gently held the cake in place with a clean kitchen towel. It was very easy to do!) Reserve 1 tablespoon preserves. Place one split cake layer on serving plate. Spread one-third remaining preserves on top. Repeat with remaining layers and preserves, leaving top plain.
• Prepare pudding mix as directed on package using 3/4 cup milk. In a large bowl, beat whipping cream until soft peaks form. Fold whipping cream into pudding. Spread on sides and top of cake. Garnish with coconut, apricot halves and mint leaves. Warm reserved preserves to glaze apricot halves. Refrigerate until ready to serve.