Double Apricot Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup butter, softened
2 1/2 cups Sugar
4 eggs
1 cup Apricot Preserves
3 cups All Purpose Flour
1 teaspoon ground Cinnamon
1/4 teaspoon salt
1 teaspoon Baking Soda
1 cup Buttermilk
1 6 oz pkg of Dried Apricots, chopped(3/4 cup)
1 cup chopped pecans
Glaze:
1 cup sugar
1/2 cup Buttermilk
1 T. light corn syrup
1/4 t. baking soda
1/4 t. salt
1 t. vanilla extract
1 T. Butter
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Directions: |
Directions:Preheat oven to 325 degrees. Grease and flour a large Bundt pan.
Cream butter and sugar in a large bowl with electric mixer until light and fluffy. Add one egg at a time, beating well after each. Add apricot preserves and mix well.
Combine all the dry ingredients together and then add alternately with buttermilk to the creamed mixture, beginning and ending with the dry mixture ingredients.
Combine the pecans and the chopped apricots in a small bowl and toss with 1 T. flour to prevent the fruit and nuts from sinking to the bottom. Fold apricots and nuts into the batter: pour into prepared pan.
Bake 60 to 70 minutes. Let cool in pan 10 minutes before glazing.
For the Glaze:
Combine all ingredients in medium saucepan. Bring to a boil over medium heat. Pierce cake with toothpick to allow glaze to penetrate. Slowly pour over warm cake. |
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Number Of
Servings: |
Number Of
Servings:16 |
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