Apricot Cranberry Cake Recipes

CRANBERRY-APRICOT COFFEE CAKE

Steps:

• Heat oven to 350°F. Generously grease and flour 12-cup fluted tube cake pan. In large bowl, stir Bisquick mix, granulated sugar, oil, 1 1/2 teaspoons almond extract, eggs and yogurt until well blended. Stir in all remaining coffee cake ingredients until well blended. Pour into pan.
• Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over cooled cake.

APRICOT CRANBERRY CAKE

Steps:

• In a bowl, combine the biscuit mix and sugar. In another bowl, combine the eggs, yogurt, orange juice, oil and almond extract. Stir into biscuit mixture just until combined. Fold in the cranberries, apricots and almonds., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire rack to cool completely. , In a bowl, combine the glaze ingredients until smooth. Drizzle over cooled cake.

APRICOT, ORANGE, CRANBERRY BREAD

Steps:

• Sift together the flour, baking powder, baking soda, and salt. Cream the butter and sugar in a large bowl. Beat in the orange zest and eggs, 1 at a time. Add the orange juice and milk and beat until mixed thoroughly. It will appear curdled.
• Add the flour mixture and beat until it is just moistened. Stir in the apricots, walnuts, and cranberries.
• Place baking rack in middle of the oven. Preheat the oven to 350 degrees F. Butter and flour five 5 3/4- by 2 1/4-inch loaf pans.
• Pour the batter into the pans. Bake for 45 minutes. Test for doneness with a toothpick - it should come out clean. Remove the bread from the pans, transfer to a wire rack, and let them cool on their sides.

APRICOT AND CRANBERRY JELLY

Steps:

• Boil the water and sugar together for 5 minutes. Add the cranberries and apricots. Simmer until the cranberry skins burst, about 6 to 8 minutes. Stir in the orange zest and cool.
• Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CRANBERRY-ALMOND-APRICOT BARK

Steps:

• Line a baking sheet with a sheet of waxed paper.
• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Combine cranberries, almonds, and apricots in a bowl. Add to melted chocolate and mix until well combined.
• Spread chocolate onto the prepared baking sheet to a thickness of about 1/4 inch. Place baking sheet in the refrigerator until chocolate has completely hardened, about 1 hour. Break into pieces.

APRICOT-CRANBERRY NOODLE KUGEL

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Liberally butter a deep 8-inch square baking dish.
• Fill a large pot with generously salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
• Drain egg noodles and rinse in cold water to stop the cooking. Drain again and mop up any excess moisture with paper towels.
• Beat sour cream, cream cheese, eggs, salt, and vanilla with an electric mixer until well combined. Mix in apricot preserves and cinnamon.
• Crush cereal in a food processor or by hand until it's broken up enough that it's no longer identifiable as cereal. Mix in softened butter until well distributed.
• Place noodles in the prepared baking dish. Pour sour cream mixture over top and stir to combine. Mix in cranberries. Sprinkle crushed cereal mixture evenly over top.
• Bake in the preheated oven until the top is browned and crusty, 1 to 1 1/2 hours, checking every so often starting at 45 minutes. If the top looks like it's headed towards burning, stick some foil on the top. At the end, if the top's not crusty enough, put it under the broiler until the butter bubbles a bit and the the color gets nice and rich looking, 1 to 3 minutes.
• Remove from the oven and let it sit for 15 minutes before serving.

DRIED CRANBERRY & APRICOT EASY APPLE CAKE

Steps:

• Preheat oven to 350 degrees.
• Peel, core and quarter the apples then cover with water to prevent them from browning.
• Cream together the butter and sugar.
• Add eggs and vanilla extract, beat until well mixed.
• In a seperate bowl, sift together flour, baking powder and cinnamon.
• Add the flour mixture and mix well.
• Fold in the raisins, cranberries, and apricots and gently combine.
• Pour into a greased 9-inch round pan, push the apples into the batter and bake for 40-50 minutes until the sponge is golden brown and coming away from the edges of the pan.
• Dust with powdered sugar to serve.

APRICOT ORANGE CRANBERRY BREADS

Steps:

• Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugar and beat in the zest and the eggs, 1 at a time. Beat in the orange juice and the milk and beat the mixture until it is combined well (it will appear curdled). Add the flour mixture and beat the batter until it is just combined. Stir in the apricots, the walnuts, and the cranberries, divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

APRICOT CRANBERRY BREAD

Steps:

• In a large bowl, combine flour, sugar, orange zest, baking powder, baking soda and salt. In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries., Pour into a greased and floured 9x5-in. loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

APRICOT-CRANBERRY MUFFINS

Steps:

• Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
• In large bowl, stir all ingredients just until moistened. Divide batter evenly among muffin cups.
• Bake 13 to 18 minutes or until golden brown. Cool slightly; remove from pan.

APRICOT CRANBERRY BREAD

Steps:

• Preheat the oven to 375°F Thoroughly oil TWO-9 1/4 by 5 1/4 inch loaf pans.
• In a large bowl, stir together the flours, oats, baking powder, cardamom, and allspice.
• In another large bowl, using an electric mixer fitted with the paddle, beat together the butter and sugars until combined. One at a time, beat in the eggs, scraping the side of the bowl occasionally. Mix in the cranberries, apricots, and grated orange peel. Beat in the milk, juice, and sour cream until combined. Add the flour mixture and mix just until blended.
• Divide the batter evenly between the pans, smoothing the surfaces. Bake for 50 to 60 minutes, or until a cake tester inserted into the center of each loaf comes out dry. Transfer the loaves in the pans to wire racks to cool for 5 minutes. Remove the loaves from the pans and cool completely. When the loaves are cold, store them in an airtight container at cool room temperature. This bread freezes well.
• The New American Farm Cookbook.