Apricot Raisin Cake Food

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APRICOT RAISIN COFFEE CAKE

2005-04-12



Apricot Raisin Coffee Cake image

Make and share this Apricot Raisin Coffee Cake recipe from Food.com.

Provided by GrandmaIsCooking

Categories     Yeast Breads

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients:

  • 3/4 cup warm water
  • 2 eggs, beaten
  • 2 tablespoons sunflower oil (or your preferred oil)
  • 1 cup whole wheat flour
  • 1 1/2 cups bread flour
  • 8 teaspoons fresh lemon rind, freshly grated, divided
  • 1/2 cup powdered milk
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 (1/4 ounce) package active dry yeast
  • 1 cup brown sugar, divided
  • 1/3 cup raisins
  • 1/3 cup apricot (measure after cutting, see instructions)

Steps:

  • I used my bread machine on the dough cycle but you may make your dough the traditional way if you prefer.
  • Put water, eggs and oil in bottom of bread machine pan.
  • Mix together the whole wheat flour, bread flour, and 4 teaspoons of the grated lemon rind, and add on top of your wet ingredients.
  • On top of the flour mixture, add powdered milk, sugar, salt and yeast.
  • Set bread machine to dough cycle.
  • Meanwhile, using kitchen shears or a knife, cut up apricots to about the same size as your raisins, then measure them and mix together with the raisins.
  • When dough cycle is complete, take out your dough and divide it into two pieces, one slightly larger than the other.
  • Using your fingers or a dough roller, spread the larger piece of dough over the bottom of a well-greased 7"x11" or 9" square baking dish.
  • Sprinkle approximately half of the brown sugar over the dough, then top with raisin-apricot mixture.
  • Divide the other piece of dough into 24 small balls, then flatten each ball between your hands.
  • Place the dough disks on top, distributing them evenly around the dish.
  • Sprinkle with the remaining brown sugar, then the remaining 4 teaspoons grated lemon rind (I was able to get the whole 8 teaspoons rind from one lemon).
  • Let rise in a very warm place for 30 to 45 minutes then bake in a preheated 350 degree oven for 12 to 15 minutes, or until lightly browned on top.
  • Cut, eat and enjoy!

APRICOT AND RAISIN BUTTER CAKE

2005-04-12



Apricot and Raisin Butter Cake image

A moist and delicious cake. I prefer this than traditional mixed peel cakes. This is wonderful with a cup of hot tea (which I just had). Prep time includes 2 hours of soaking time for the apricots and raisins. TIPS: If you're making the whole recipe, you may use a Bundt pan. If halving the recipe, use a 8" square or round pan. If you're pressed for time, you can heat the dried fruits in brandy in the microwave on LOW, stirring every for 30 secs until warmed and fruits are soft. To chop the apricots finely, I use a kitchen shears.

Provided by WaterMelon

Categories     Dessert

Time 3h55m

Yield 16 serving(s)

Number Of Ingredients 22

Ingredients:

  • 100 g raisins
  • 100 g dried apricots, finely chopped
  • 120 ml brandy or 120 ml apricot brandy
  • 300 g cake flour, can use all purpose in a pinch (2 1/2 cup)
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 4 egg whites, at room temperature
  • 15 g caster sugar (1 TB)
  • 210 g unsalted butter, softened (1 cup minus 1 TB)
  • 170 g caster sugar (3/4 cup)
  • 1 teaspoon vanilla
  • 1 tablespoon fresh lime juice (or lemon)
  • 4 egg yolks, at room temperature
  • 150 g low-fat plain yogurt, at room temperature
  • 1/2 cup cashews, chopped
  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 30 g unsalted butter, cut into small cubes (2 TB)
  • 2 tablespoons brandy or 2 tablespoons apricot brandy
  • 2 tablespoons hot water
  • 2 teaspoons sugar

Steps:

  • Soak raisins and chopped apricots in brandy for 2 hours (preferably overnight in the fridge) - See TIPS above
  • Prepare crumb mixture by mixing all ingredients by hand/food processor until crumbly; set aside
  • Sift flour, baking powder and salt together, set aside
  • Whip egg whites with 1 TB sugar until they form stiff peaks (but not dry); set aside
  • Cream butter and 3/4 cup sugar until light and fluffy
  • Add egg yolks, one at a time, beating well after each addition
  • Next, add the soaked fruits with the brandy and stir gently
  • Using LOW speed on your mixer, add the sifted flour mixture, alternating with the yogurt according to this sequence - flour-yogurt-flour-yogurt-flour, until well combined
  • Now gently fold the whipped egg whites into the creamed mixture
  • Pour half of the batter into greased and floured pan (bundt/square/round), followed by the crumb mixture, then finally all the remaining batter
  • Bake in a preheated oven at 180°C / 350°F for 55 mins for Bundt pan, 25-30 mins for square/round pan, until a toothpick inserted into the center of the cake comes out clean
  • Remove from oven, cool in the pan for 10-15mins, then cool completely on wire racks
  • For a very moist cake, sprinkle brandy syrup on warm cake (I poke some holes using toothpick all over the cake before sprinkling)
  • To make brandy syrup - combine 2 TB brandy, 2 TB hot water and 2 tsp sugar; stir to dissolve sugar
  • The cake is best made 1 day ahead

Nutrition Facts : Calories 446.2, Fat 15.6, SaturatedFat 8.6, Cholesterol 79.8, Sodium 267.5, Carbohydrate 52.9, Fiber 1.5, Sugar 27.1, Protein 5.5

APRICOT CHEESECAKE

2022-06-20



Apricot Cheesecake image

I entertain frequently. My guests always expect me to create something new, a real showstopper! Here is my latest creation. Decorate with whipped cream just before serving.

Provided by Linda M. Malek

Categories     Desserts     Cakes     Cheesecake Recipes

Time 8h48m

Yield 12

Number Of Ingredients 17

Ingredients:

  • 1 ⅓ cups almond flour
  • 3 tablespoons brown sugar
  • 2 tablespoons sliced almonds, chopped
  • 2 tablespoons butter, melted
  • 8 ounces dried apricots
  • water to cover
  • 2 tablespoons amaretto liqueur
  • 1 teaspoon white sugar, or to taste
  • 3 (8 ounce) packages cream cheese, softened
  • ¾ cup white sugar
  • ½ cup sour cream
  • 2 tablespoons cornstarch
  • 1 ½ teaspoons vanilla extract
  • 3 eggs, at room temperature
  • 1 ½ cups sour cream
  • 3 tablespoons white sugar
  • 1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
  • Combine almond flour, brown sugar, and almonds in a bowl. Add melted butter; stir with a fork until the mixture resembles wet sand. Spread on the bottom of the parchment-lined pan.
  • Combine apricots and water in a saucepan; bring to a boil and simmer until very soft, about 10 minutes. Drain; mash apricots into a pulp. Add amaretto; mix well. Sweeten with 1 teaspoon white sugar.
  • Beat cream cheese, 3/4 cup white sugar, 1/2 cup sour cream, cornstarch, and 1 1/2 teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs one at a time; mix well. Fold in 2 tablespoons of apricot pulp; reserve remainder for topping. Pour cheesecake batter into the pan, covering the crust.
  • Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes.
  • Beat 1 1/2 cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together until combined. Remove cheesecake from the hot oven; spoon topping over the surface and return cake to the oven for 8 minutes more.
  • Cool to room temperature, about 1 hour. Refrigerate for 6 to 8 hours. Top with remaining apricot pulp.

Nutrition Facts : Calories 536.2 calories, Carbohydrate 39.9 g, Cholesterol 130.1 mg, Fat 38.2 g, Fiber 2.9 g, Protein 10.8 g, SaturatedFat 19.5 g, Sodium 221 mg, Sugar 31.3 g

Top Asked Questions

  1. How to bake apricot cake?
    Preparation Preheat oven to 350 degrees. Use a little of the butter to grease a 9-inch round baking pan with a removable bottom. Cream the remaining butter with the brown sugar. Beat in the eggs, one at a time. Spread the batter in the baking pan. Arrange the apricot slices on the top.
  2. How do you make apricot pound cake with raisins?
    A moist, cream cheese pound cake studded with apricots and raisins. In a medium saucepan, bring the cut apricots, raisins, 1⁄4 cup sugar and 1cup of water to a boil. Turn down heat and simmer for 20 minutes. Lay aside to cool.
  3. How do you cook with raisins and apricots?
    If you don't like or want to use raisins leave them out and add an extra cup of apricots. Printable recipe at end of post. In a medium saucepan, bring the cut apricots, raisins, ¼ cup sugar and 1cup of water to a boil. Turn down heat and simmer for 20 minutes. Lay aside to cool.
  4. What is apricot Raisin cream cheese Bundt cake?
    A Christmastime tradition in our family, Apricot Raisin Cream Cheese Bundt Cake is moist, flavourful, and perfect with a hot tea! Saved! In a medium sized sauce pan, stir together the raisins, apricots, sugar, and water. Turn the temperature to medium and bring to a slight boil.

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