Apricot Filling And Frosting For Angel Food Cakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

4 INGREDIENT LAYERED APRICOT ANGEL FOOD CAKE



4 Ingredient Layered Apricot Angel Food Cake image

Light and fluffy angel food cake layered with a creamy apricot filling

Provided by Six Clever Sisters

Categories     Dessert

Number Of Ingredients 4

1 box angel food cake mix
4 oz. cream cheese, softened
1 cup apricot jam
1 tub cool whip, thawed

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



Apricot Layer Cake image

"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

1 package white cake mix (regular size)
1-1/4 cups water
3 large egg whites
1/3 cup canola oil
1 tablespoon grated orange zest
1 teaspoon orange or lemon extract
2/3 cup apricot preserves
BROWNED BUTTER FROSTING:
1/2 cup butter
3-1/2 to 4 cups confectioners' sugar
1/3 cup orange juice
1/4 cup chopped pecans

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



Apricot Frosting image

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

2 cups unsalted butter, softened
2 cups confectioners' sugar
2 teaspoons vanilla extract
1/4 cup apricot jam (Apricot Whip, or your own jam)

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



Apricot Nectar Dessert image

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

1 (16 ounce) angel food cake
1 (46 ounce) can apricot nectar
1/2 cup cornstarch
1 1/2 cups sugar
1 (8 ounce) package whipped topping
1 cup walnuts (optional)

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 Cake With Apricot Buttercream image

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

3 cups apricot nectar (recommend Jumex brand, three 11.3 oz cans)
2 1/4 cups sifted cake flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs, room temp
1 teaspoon vanilla
2 cups unsalted butter, softened
1 cup sugar
1/4 cup water
5 large egg whites, room temp
3/4 teaspoon cream of tartar
3/4 cup reduced apricot nectar (instructions in 'Cake' section)

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



Angel Food Petit Fours image

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

1 loaf angel food cake, store bought
1 cup Crisco
1 cup margarine
4 cups powdered sugar
4 teaspoons vanilla extract
2 egg whites
1/2 cup hot milk
1 (7 ounce) jar marshmallow creme
2 (16 ounce) bags shredded coconut

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

More about "apricot filling and frosting for angel food cakes recipes"

ANGEL FOOD CAKE WITH FLUFFY WHITE FROSTING
Jan 10, 2021 For this angel food cake recipe, you’re going to need a large tube pan. These pans are sometimes called angel food cake pans because they are perfect for baking up an amazing angel food cake thanks to their tall, straight …
From gracelikerainblog.com


WHITE CAKE WITH APRICOT FILLING - LYNSEY LOU'S
Jun 8, 2011 Lay one of the 9 inch rounds on a cake board and pipe a rim of frosting around the top of the cake, leaving a little space between the edge of the cake and the rim of frosting. …
From lynseylous.com


APRICOT FILLING AND FROSTING FOR ANGEL FOOD CAKES RECIPES
1 (.25 ounce) package unflavored gelatin: ¼ cup cold water: 1 ½ cups dried apricots, chopped: 2 tablespoons lemon juice: 1 cup confectioners' sugar
From tfrecipes.com


63467 APRICOT FILLING AND FROSTING FOR ANGEL FOOD CAKES RECIPES
angel food cake mix, water, fresh grated lemon zest or 1 tsp orange zest, drops food coloring (you will need 3 colors ), canned rich and creamy vanilla frosting, fruit decorative
From recipeofhealth.com


30 OF OUR BEST ANGEL FOOD CAKE RECIPES | TASTE OF HOME
Apr 17, 2023 25 Cakes for Frosting Lovers. Angel Food Ice Cream Cake. ... Mocha-Hazelnut Glazed Angel Food Cake Recipe photo by Taste of Home. ... Make the most of angel food cake, pie filling and whipped topping by …
From tasteofhome.com


APRICOT DELIGHT - GIRL. INSPIRED.
Apr 18, 2023 Variations and Substitutions. Homemade angel food cake – we used store-bought for ease, but you can also make one from scratch. You’ll need 14-16 ounces of fresh cake. Fresh apricots – Substitute 1-1 ½ cups chopped …
From thegirlinspired.com


APRICOT ANGEL CAKE RECIPES
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 …
From tfrecipes.com


APRICOT ANGEL FOOD CAKE RECIPES
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 …
From tfrecipes.com


APRICOT FILLING AND FROSTING FOR ANGEL FOOD CAKES
Apricot Filling and Frosting for Angel Food Cakes might be a good recipe to expand your side dish recipe box. This gluten free recipe serves 10. One portion of this dish contains around 2g of protein, 9g of fat, and a total of 179 calories. …
From fooddiez.com


APRICOT FILLING AND FROSTING FOR ANGEL FOOD CAKES
Ingredients. 1 cup powdered sugar; 1/2 cup unsalted butter, softened; 1/2 cup apricot jam; 2 tablespoons orange juice; 1 teaspoon vanilla extract; Instructions
From thedelishrecipe.com


APRICOT DELIGHT CAKE - SOLO FOODS
Apricot Delight Cake. SERVES: 15 COOK TIME: 45 minutes TOTAL TIME: 1 hour, 15 minutes. Ingredients Cake. 1⁄2 cup butter or margarine, softened 1⁄4 teaspoon salt 1 package 8 OZ …
From solofoods.com


HOW TO MAKE ANGEL FOOD CAKE FROSTING IN 3 EASY …
Jul 29, 2019 For this angel food cake frosting recipe, prepare 1 cup softened butter, 3 cups of powdered sugar, 10 tablespoons unsweetened cocoa powder, 1/2 teaspoon salt, 1 tablespoon of vanilla extract, and 1/4 cup of milk. Also, …
From chewtheworld.com


THE BEST FROSTING FOR ANGEL FOOD CAKE: A LIGHT AND FLUFFY …
Oct 17, 2023 Here's an exploration of the best frostings for Angel Food Cake, delving deep into their origins, characteristics, preparation methods, and why they work so beautifully with this …
From kitchendance.com


APRICOT FILLING AND FROSTING FOR ANGEL FOOD CAKES
Instructions. 1 Heat apricots by placing them in a bowl, cover with water, and microwave on high for about 10 minutes or until the water is absorbed. Soften gelatin in the cold water. Blend …
From cakecentral.com


Related Search