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Golden Apricot Cake |
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Serves: 12 Print this RecipeDale P. Grant- Copus Christi, Texas Bake-Off® Contest 32, 1986 Prize Winner Dale Grant is a retired naval lieutenant commander. Now that he has time to indulge in his hobby of baking, he creates winning desserts like this apricot-flavored layer cake with a rich cream cheese frosting. CAKE 1 package (1-lb 2.25-oz) pudding-included yellow cake mix 1 cup apricot nectar 1/3 cup oil 1/4 cup honey 3 eggs FROSTING AND FILLING 1 (10-ounce) jar apricot preserves 1 (3-ounce) package cream cheese, softened 1/4 cup margarine or butter, softened 2 1/2 cups powdered sugar 1/3 cup chopped pecans or walnuts __Dale Grant ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Heat oven to 350°F. Grease and flour two 8- or 9-inch round cake pans. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour batter into greased and floured pans. Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Reserve 2/3 cup of the preserves. In small saucepan, heat remaining preserves until melted, stirring occasionally; set aside. In small bowl, beat cream cheese and margarine until smooth. Add powdered sugar; beat at low speed until well blended. Add enough warm preserves to cream cheese mixture for desired spreading consistency. Stir in pecans. To assemble cake, place 1 layer, top side down, on serving plate; spread with reserved 2/3 cup preserves. Top with second layer, top side up. Frost sides and top of cake with frosting mixture. Refrigerate until frosting is firm; store in refrigerator. HIGH ALTITUDE - Above 3,500 feet: Add 5 tablespoons flour to dry cake mix. Decrease apricot nectar to 1/2 cup and honey to 1 tablespoon. Add 1/2 cup water. Bake at 375°F. for 30 to 40 minutes. Nutrition Per Serving: Calories 540; Protein 4g; Carbohydrate 85g; Fat 20g; Sodium 380mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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