Chocolate Apricot Pound Cake Recipes

APRICOT BRANDY POUND CAKE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
• Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
• Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

APRICOT NECTAR POUND CAKE

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.

APRICOT POUND CAKE RECIPE - (4.4/5)

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.

CHOCOLATE-APRICOT POUND CAKE

Steps:

• PREPARE AHEAD OF TIME:.
• Pulse the apricots, sugar, and cornstarch in a food processor to chop the fruit into 1/2-inch pieces.
• Add the chocolate and continue to pulse 2 to 3 times for three seconds each or until the chocolate is broken into small 1/2-inch pieces.
• Set aside to combine with the other dry ingredients.
• INSTRUCTIONS:.
• Preheat the oven to 350°F.
• Set the rack in the middle of the oven.
• Sift the flour directly into a bowl.
• Measure the other dry ingredients into a separate mixing bowl, add the flour, and whisk for 10 seconds to blend; set aside.
• Measure the liquid ingredients into a separate bowl, whisk to combine, and set aside.
• Measure the butter and sugar into separate bowls and set aside.
• Crack the eggs into a small bowl and set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and sugar on the lowest speed for 3 to 4 minutes.
• With the mixer still on the lowest speed, add the eggs one at a time, fully incorporating after each addition.
• Stop the mixer and scrape the sides of the bowl.
• Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture.
• Move swiftly through this step to avoid overworking the batter.
• Stop the mixer and scrape the sides of the bowl all the way down.
• Don't miss the clumps of ingredients hiding on the bottom of the bowl.
• Mix on medium speed for 25 to 30 seconds to develop the batter's structure.
• Spray the pan well with a nonstick spray.
• Fill the bundt pan about three-quarters full by depositing the batter with the rubber spatula in small clumps around the prepared pan instead of by pouring it into one spot.
• Level the batter with the rubber spatula and bake 45-50 minutes
• Once the edges of the cake are browning and the surface appears dry, test for doneness by inserting a bamboo skewer in the center of the cake; when the skewer shows some crumbs - the cake is done.
• Remove the pan from the oven and place on a heat-resistant surface or wire rack.
• Once the cake has cooled for 5 to 10 minutes, remove the cake by inverting the pan onto a flat surface.
• Allow it to cool to room temperature, about 30 minutes, before glazing.
• Store under a cake dome at room temperature, or wrapped in plastic in the fridge for up to 1 week.
• **Alcohol-free variation: Omit the amaretto and vanilla. Add the seeds of 1 vanilla pod to butter and 1 tablespoon alcohol-free almond extract.
• GLAZE:.
• Heat the apricot jam or preserves and water (if using) in a small saucepan over medium heat until liquid (melted).
• Remove from heat and strain the jam through a fine strainer to remove any fruit lumps. (If using, add the liqueur at this point.)
• Drizzle the apricot preserves along the sides and then in the center of the cake.
• Glaze makes enough for an 8 or 9 inch cake.

CHOCOLATE APRICOT KUGELHUPF

Steps:

• For sponge:
• Boil apricot nectar in heavy medium saucepan over high heat until reduced to 1 cup, about 5 minutes. Pour reduced nectar into large bowl. Cool to 120°F. to 125°F. Whisk in flour, sugar, milk powder and yeast. Cover tightly with plastic wrap and let rise in warm draft-free area until double in volume, about 30 minutes.
• Meanwhile, prepare dough:
• Generously butter 12-cup kugelhupf pan. Using electric mixer, cream butter with sugar in large bowl until fluffy. Beat in eggs and egg yolks 1 at a time. Beat in apricot brandy, salt, vanilla and ginger. Combine yeast and 2 tablespoons hot water in small bowl and stir until yeast dissolves. Mix yeast mixture and sponge into butter mixture. Gradually mix in 3 cups flour. Combine chocolate, apricots, brown sugar and cinnamon in medium bowl. Mix into dough.
• Spoon dough into prepared pan. Cover tightly with plastic wrap and clean kitchen towel. Let stand in warm draft-free area until dough rises just to top of pan, about 3 hours.
• Position rack in center of oven and preheat to 350°F. Bake kugelhupf until deep brown and cracking on top and tester inserted in center comes out clean, about 48 minutes. Cool on rack 20 minutes. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Return to pan, cover tightly and store at room temperature.)
• For whipped cream:
• Stir chocolate and 2 tablespoons cream in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Cool. Beat remaining 2 cups cream and sugar in large bowl until soft peaks form. Add brandy and continue beating until stiff peaks form. Pour chocolate mixture over cream and fold together until whipped cream is lightly streaked with chocolate. Transfer to serving bowl; chill. (Can be prepared 8 hours ahead.)
• Place kugelhupf on platter. Lightly sift powdered sugar over. Cut into wedges. Serve, passing whipped cream separately if desired.

CHOCOLATE-APRICOT COFFEE CAKE

Steps:

• Preheat oven to 325°. In a small bowl, combine first seven ingredients; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating well after each addition., Transfer half the batter to a greased and floured 10-in. fluted tube pan. Sprinkle filling over batter. Top with remaining batter. Bake 50-55 minutes or until a toothpick inserted in the center comes out clean. , Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

CHOCOLATE APRICOT LAYER CAKE

Steps:

• HEAT oven to 325 degrees.
• Coat two 8 inch round cake pans with nonstick cooking spray.
• Line bottoms of pans with waxed paper, coat paper with spray.
• CAKE LAYERS: Prepare cake mix following package directions, using egg,water and oil.
• Add in chopped apricots and chopped almonds.
• Divide batter evenly between the 2 pans.
• Bake in 325 degrees, about 45 minutes.
• Let cool in pans for 15 minutes.
• Then turn out layers onto rack, carefully removing waxed paper.
• Let cool completely.
• FROSTING: In small saucepan heat heavy cream over medium- high heat until simmering.
• Place chopped chocolate in medium-size bowl.
• POUR heavy cream over the chocolate and stir it.
• Put in refrigator for at least 45 minutes.
• FILLING AND GARNISH: Place 1 cake layer on dish.
• Spread top layer with apricot preserves.
• Place 2nd cake layer on top of it.
• Frost sides and on top with frosting.
• Put sliced almonds on sides of cake.
• Refrigerate for at least 35 minutes.

APRICOT & WHITE CHOCOLATE COFFEE CAKE

Steps:

• In a large bowl, combine the biscuit mix and sugar. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. Fold in chips. Pour into a greased 9-in. round baking pan., Drop preserves by teaspoonfuls over batter. Cut through batter with a knife to swirl the preserves., For topping, combine biscuit mix and sugar in small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.

APRICOT POUND CAKE

Steps:

• Heat oven to 350°F.
• Line 9x5-inch loaf pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine flour and baking powder. Beat cream cheese, butter, granulated sugar and vanilla in large bowl with mixer until blended. Add eggs; mix well. Gradually beat in flour mixture. Stir in half the apricots.
• Pour into prepared pan; top with remaining apricots.
• Bake 35 min. Sprinkle with coarse sugar. Bake 15 to 25 min. or until toothpick inserted in center comes out clean. Cool 5 min. Use foil handles to transfer cake from pan to wire rack. Remove foil; cool cake completely.