Glazed Apricot Pound Cake Recipes
APRICOT POUND CAKE RECIPE - (4.4/5)
Provided by á-39535
Number Of Ingredients 9
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.
APRICOT NECTAR POUND CAKE
This a rich, moist cake that is easy to make. It is a recipe that you can easily adjust, to take on the flavors you want to experiment with. I like it without the brandy but some want more of an apricot flavor. Give it a try!
Provided by Todd Cassie McWhorter
Categories Desserts Cakes Cake Mix Cake Recipes Pound Cake
Time 52m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 48.1 g, Cholesterol 67.9 mg, Fat 17.7 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 3.9 g, Sodium 320.7 mg, Sugar 33 g
BISQUICK APRICOT-GLAZED POUND CAKE
Make and share this Bisquick Apricot-Glazed Pound Cake recipe from Food.com.
Provided by paulamatt
Categories Dessert
Time 1h
Yield 1 Cake
Number Of Ingredients 13
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.
Nutrition Facts : Calories 6745.4, Fat 301.8, SaturatedFat 97.2, Cholesterol 1525.7, Sodium 7703.2, Carbohydrate 942, Fiber 10.2, Sugar 612.7, Protein 93.9
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POUND CAKE WITH APRICOT GLAZE | RECIPE | CUISINE FIEND
From cuisinefiend.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory Desserts
- The amounts above are indicative, as you need to weigh the eggs and use the same weights of butter, sugar and flour. Preheat the oven to 180C/350F/gas 4. Butter and flour, or line with parchment a large loaf tin.
- Mix the flour with the baking powder in a bowl. Cream the butter with the sugar until pale and fluffy. Add the eggs, one by one, each followed by a little flour mix. Continue adding the flour until all is incorporated and the batter is smooth.
- Spoon the mix into the prepared tin and bake for 45 minutes until a skewer inserted in the middle comes out clean.
- Cool the cake in the tin for half an hour, then turn out onto a wire rack and spread the top with the apricot jam.
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