4 INGREDIENT LAYERED APRICOT ANGEL FOOD CAKE
Light and fluffy angel food cake layered with a creamy apricot filling
Provided by Six Clever Sisters
Categories Dessert
Number Of Ingredients 4
Steps:
- Prepare cake acoording to directions on box. Bake cakes in 2 9 inch loaf pans.
- While cakes are cooling, prepare filling.
- Beat cream cheese and 2/3 cup of the apricot jam until blended.
- Fold in whipped cream.
- When cakes are cool, slice in half.
- Spread 1/2 creamy filling on to one half of cake.
- Place the other half of cake on top, and spread the rest of the creamy filling on top.
- Gently smooth the other 1/3 cup apricot jam over the top.
- Refrigerate, covered, for at least 1 hour before serving.
APRICOT LAYER CAKE
"Pssst! Don't tell anyone this tender fruity layer cake starts with a convenient mix!" urges Eureka, Illinois farm woman Molly Knapp.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on high for 2 minutes. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For frosting, in a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in confectioners' sugar and orange juice. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the apricot preserves. Top with a second layer; spread with 1/2 cup frosting. Top with a third layer; spread with remaining apricot preserves. Top with the remaining layer. Frost top and sides of cake with remaining frosting., Sprinkle with nuts. Store in the refrigerator.
Nutrition Facts : Calories 511 calories, Fat 20g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 376mg sodium, Carbohydrate 82g carbohydrate (63g sugars, Fiber 1g fiber), Protein 3g protein.
APRICOT FROSTING
This recipe is from Martha Stewart Kids magazine and is to be used for frosting Recipe #. I made a half sized version of the cakes, so I only made a half recipe of this. This is a VERY buttery buttercream frosting. :) This is the lighter yellow color stuff in the photo.
Provided by CraftScout
Categories Dessert
Time 10m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Cream butter (until lightened in color and fluffy) in a stand mixer (or with a hand mixer) on medium high speed.
- Reduce speed to medium, and add sugar in 1/2 cup at a time.
- Mix in vanilla and Apricot Whip.
- Use immediately or refrigerate airtight up to 3 days and stir before using.
Nutrition Facts : Calories 1101.6, Fat 92.2, SaturatedFat 58.3, Cholesterol 244, Sodium 21.3, Carbohydrate 73, Fiber 0.1, Sugar 66.4, Protein 1.1
APRICOT NECTAR DESSERT
This is a very light and delicious desert. I have never been a fan of apricots, but I love this tasty treat.
Provided by Victoriah
Categories Dessert
Time 3h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Line a greased 9x12 inch pan with chunks of angel food cake.
- Cook apricot nectar, corn starch, and sugar until thick.
- Pour sauce over angel food cake.
- Cool in refrigerator.
- Spread whipped topping over cake.
- Sprinkle with chopped walnuts and refrigerate until ready to serve.
Nutrition Facts : Calories 333, Fat 4.7, SaturatedFat 2.8, Cholesterol 15.2, Sodium 222.5, Carbohydrate 71.9, Fiber 0.8, Sugar 54.7, Protein 3.4
APRICOT CAKE WITH APRICOT BUTTERCREAM
Apricot nectar suffuses this cake and buttercream with the intense flavor of fresh apricots. It is relatively easy to make and it sure to be an instant favorite.
Provided by mister_quasar
Categories Dessert
Time 1h15m
Yield 2 9, 12 serving(s)
Number Of Ingredients 14
Steps:
- Apricot Cake.
- Preheat oven to 350°F.
- Trace the bottoms of two 9" X 1 1/2" cake pans onto parchment paper. Cut out the outlines. Butter and flour both pans, knocking out excess flour. Place traced parchment paper on pan bottoms.
- Pour apricot nectar into a microwave-safe liquid measuring glass. Microwave on high-power until nectar is reduced by half (should measure 1 1/2 cups). This will take 10-15 minutes. Be sure to watch as nectar reduces to ensure that it does not reduce too much. Refrigerate reduced nectar until no longer warm to the touch.
- Meanwhile, sift together flour, salt, and baking powder.
- In a separate bowl, combine butter, sugar, eggs, and vanilla.
- Beat for a total of 3 minutes, scraping the sides of the bowl.
- Then add flour mixture to creamed mixture.
- Finally, add 3/4 cup cooled apricot nectar to mixture.
- Beat for two minutes.
- Pour batter into prepared pans.
- Bake in pre-heated oven for 30-35 minutes, or until cake tests done.
- Cool in pans on cooling racks for 10 minutes. Then, run a knife along the edge of the pans and invert onto cooling racks to cool completely.
- Apricot Buttercream.
- In a mixing bowl, beat the butter until smooth and creamy.
- In another mixing bowl, beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks. Gradually beat in 1/4 cup sugar until stiff peaks.
- In a small heavy saucepan, heat 3/4 cup sugar and 1/4 cup water, stirring constantly, until sugar dissolves and mixture is bubbling. Stop stirring and cook mixture until it reaches 248-250 F, the firm ball stage. It will be thick and gooey.
- Immediately pour the syrup into the prepared egg whites, beat constantly with an electric mixer or hand mixer. Continue beating until mixture is completely cool, 3-5 minutes.
- Beat in the butter 1 Tbs at a time. If the mixture looks curdled, it is likely too cool. Let it sit at room temperature and continue to beat in butter until completely smooth. It will be curdled at first but it will set up when beaten if you allow it to come to room temperature!
- Beat in the remaining 3/4 cup reduced apricot nectar. Allow mixture to come to room temperature and it will set up smoothly when beaten.
Nutrition Facts : Calories 658.3, Fat 39.5, SaturatedFat 24.6, Cholesterol 132.7, Sodium 167.5, Carbohydrate 73.6, Fiber 0.9, Sugar 52.7, Protein 5.3
ANGEL FOOD PETIT FOURS
This is a recipe that I've made for Christmas, weddings, parties, etc. It uses store bought cake and my clothespin cookie filling as the frosting. They are yummy!
Provided by Chef53Kathy
Categories Dessert
Time 40m
Yield 5 dozen, 30 serving(s)
Number Of Ingredients 9
Steps:
- Cut the angel food cake into 1 inch squares. Prepare the frosting. Use one hand to roll the cake in the frosting and the other hand to roll the frosted cakes in coconut. I usually tint the frosting in pastel shades and sometimes leave them white and decorate each with an icing rosebud and leaf.
- I have used raw eggs in this recipe for 30 plus years without any incidence of salmonella. I sell cookies professionally and this has never presented any problems.
- The yield is approximate, depends on your cutting of the cake. I cut the loaf in 7-8 slices and each slice into 9 cookies. I count on two per person for a serving.
Nutrition Facts : Calories 408.4, Fat 23.9, SaturatedFat 13, Cholesterol 0.6, Sodium 263.9, Carbohydrate 48, Fiber 1.4, Sugar 38.2, Protein 2.6
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