Fruitcake With Apricot Butter Icing Recipes

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APRICOT FRUITCAKE



Apricot Fruitcake image

This is another great fruitcake for the holidays. Originally submitted to CakeRecipe.com. Pecans can be substituted for walnuts.

Provided by Carol

Categories     Desserts     Cakes     Holiday Cake Recipes

Yield 24

Number Of Ingredients 14

1 cup dried apricots
1 cup water
¾ cup butter
1 cup white sugar
4 eggs
1 cup golden raisins
1 pound red and green candied cherries
6 candied pineapple slices
1 pound dried mixed fruit
2 cups all-purpose flour, divided
½ teaspoon baking soda
½ teaspoon salt
½ cup apricot nectar
1 cup chopped walnuts

Steps:

  • Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.
  • In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
  • Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
  • Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.
  • Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
  • Combine the remaining flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans.
  • Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.

Nutrition Facts : Calories 296.3 calories, Carbohydrate 51 g, Cholesterol 46.3 mg, Fat 10 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 4.2 g, Sodium 145.2 mg, Sugar 26.2 g

APRICOT FRUITCAKE



Apricot Fruitcake image

My husband didn't care for fruitcake (which I love) - till he tasted this one. He and I have three children. He's an avid fishermen...when others are canning fruits and vegetables, I'm busy canning and smoking salmon! -Clare Brooks, Juneau, Alaska

Provided by Taste of Home

Categories     Desserts

Time 2h55m

Yield 2 loaves (18 slices each).

Number Of Ingredients 15

2 cups golden raisins
2 cups each coarsely chopped dried apricots and dates
1 cup each red and green candied cherries, halved
2 cups each coarsely chopped pecans, walnuts and Brazil nuts
1/2 cup honey
1/4 cup water
1 teaspoon lemon juice
1 cup butter, softened
1-1/4 cups packed brown sugar
4 eggs
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon each ground cloves, mace and nutmeg
1/2 teaspoon salt
1/4 teaspoon baking soda

Steps:

  • In a large bowl, combine the fruits, nuts, honey, water and lemon juice; set aside. , In another large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Fold into fruit mixture. Combine dry ingredients; gradually fold into the fruit mixture until evenly coated. Pour into two greased and waxed paper-lined 9x5-in. loaf pans. , With a shallow pan of water in the bottom of the oven, bake at 275° for 2-1/2 hours or until cake tests done. Cover with foil during the last 30 minutes. , Cool 10 minutes; remove to wire rack to cool completely. Remove waxed paper and wrap each cake in foil. Place in plastic bags and store in a cool, dry place.

Nutrition Facts : Calories 360 calories, Fat 20g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 117mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 3g fiber), Protein 6g protein.

BUTTER PECAN CAKE WITH APRICOTS



Butter Pecan Cake with Apricots image

Doctor a cake mix with a can of fruit. A sweet layer of fruit preserves hides under the creamy frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 15

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ butter pecan cake mix
3/4 cup water
1/4 cup vegetable oil
3 eggs
1 can (15.25 oz) apricot halves, drained, chopped (slightly less than 1 cup)
3/4 cup apricot preserves
1 container Betty Crocker™ Whipped whipped cream frosting
15 pecan halves or pieces

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, oil, eggs and apricots with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 33 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • Spread preserves evenly over top of cake. Spread frosting over preserves. Garnish with pecan halves. Store loosely covered.

Nutrition Facts : Calories 320, Carbohydrate 52 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 35 g, TransFat 1 1/2 g

FRUITCAKE WITH APRICOT BUTTER ICING



Fruitcake with apricot butter icing image

This delicious light fruit sponge is packed with storecupboard staples like nuts and dried fruit, it's also budget-friendly

Provided by Sarah Cook

Categories     Dessert

Time 1h40m

Yield Makes a 20cm cake, about 12 slices

Number Of Ingredients 10

200g butter , softened
100g whole almond
200g plain flour
200g icing sugar
4 medium eggs
700g mixed dried fruit
25ml brandy
150g butter , softened
150g apricot jam
275g icing sugar , sifted

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease a deep 20cm round cake tin with a little bit of the butter, then line with greaseproof paper or baking parchment. Wrap a couple of sheets of newspaper around the outside of the tin, then secure with string.
  • In a food processor, whizz the almonds with the flour until the mix resembles crumbs. Beat the butter and icing sugar until light and fluffy. Beat in the eggs, one by one, then fold in the flour and almonds, dried fruit and brandy. Scrape into the tin, level the surface and bake for 1 hr 15 mins, until a skewer poked in comes out clean. Cool in the tin.
  • When the cake is completely cold, make the icing quickly by beating the butter, jam and icing sugar until pale. Don't allow the butter to get too warm or overbeat as the icing might split. Swirl all over the cake, then leave in a cool place to set (but not the fridge).

Nutrition Facts : Calories 699 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 86 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium

UPSIDE-DOWN APRICOT CAKE



Upside-Down Apricot Cake image

A change on the classic Pineapple Upside-Down Cake. So moist and creamy, you'll be eating way more then you expected!

Provided by Amber Marie

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 1h5m

Yield 8

Number Of Ingredients 14

cooking spray
⅔ cup packed brown sugar
½ cup unsalted butter, melted
3 cups fresh apricots, pitted and sliced
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
⅔ cup white sugar
½ cup unsalted butter, softened
2 eggs
½ cup sour cream
½ cup water
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
  • Mix brown sugar and melted butter in a small bowl and spread evenly over the pan.
  • Pat the apricot slices with a paper towel to soak up any excess liquid. Line them on the bottom of the pan.
  • Sift flour, baking powder, salt, and cinnamon together in a bowl.
  • Beat white sugar and softened butter in a bowl using an electric mixer until creamy and fluffy. Beat in eggs until thoroughly mixed. Add the flour mixture, sour cream, water, and vanilla extract. Beat well. Spread the batter evenly into the prepared pan.
  • Bake in the center of the preheated oven, about 45 minutes.

Nutrition Facts : Calories 514.8 calories, Carbohydrate 63.6 g, Cholesterol 108.3 mg, Fat 27.7 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 16.9 g, Sodium 269.9 mg, Sugar 42.8 g

APRICOT BUTTER CAKE



Apricot Butter Cake image

This is one of the recipes that my great aunt left behind, and it seems to be a favorite with her family.

Provided by SouthernGirl24

Categories     Dessert

Time 1h

Yield 1 layered cake, 12 serving(s)

Number Of Ingredients 6

1 (16 ounce) can apricot halves
3/4 cup butter
1 3/4 cups sugar
3 eggs
1/2 cup water
2 3/4 cups self-rising flour

Steps:

  • Drain apricot halves. Mash apricots to make 1/2 cup and reserve the juice.
  • Cream butter and gradually add sugar until creamed well together.
  • Add 3 unbeaten eggs, one at a time, and beat well after each.
  • Combine 1/2 cup of water with apricots and 1/2 cup of apricot juice.
  • Add alternately with flour to the creamed mixture, beginning and ending with dry ingredients and blend well after each.
  • Pour into 2 9-inch round layer pans, well greased and lightly floured on the bottom.
  • Bake at 375 degrees for 35 to 40 minutes.
  • Cool and frost with your favorite cream cheese icing *optional*.

Nutrition Facts : Calories 358.2, Fat 13.1, SaturatedFat 7.7, Cholesterol 83.4, Sodium 464.7, Carbohydrate 56.8, Fiber 1.4, Sugar 34.9, Protein 4.7

APRICOT CAKE WITH APRICOT BUTTERCREAM



Apricot Cake With Apricot Buttercream image

Apricot nectar suffuses this cake and buttercream with the intense flavor of fresh apricots. It is relatively easy to make and it sure to be an instant favorite.

Provided by mister_quasar

Categories     Dessert

Time 1h15m

Yield 2 9, 12 serving(s)

Number Of Ingredients 14

3 cups apricot nectar (recommend Jumex brand, three 11.3 oz cans)
2 1/4 cups sifted cake flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs, room temp
1 teaspoon vanilla
2 cups unsalted butter, softened
1 cup sugar
1/4 cup water
5 large egg whites, room temp
3/4 teaspoon cream of tartar
3/4 cup reduced apricot nectar (instructions in 'Cake' section)

Steps:

  • Apricot Cake.
  • Preheat oven to 350°F.
  • Trace the bottoms of two 9" X 1 1/2" cake pans onto parchment paper. Cut out the outlines. Butter and flour both pans, knocking out excess flour. Place traced parchment paper on pan bottoms.
  • Pour apricot nectar into a microwave-safe liquid measuring glass. Microwave on high-power until nectar is reduced by half (should measure 1 1/2 cups). This will take 10-15 minutes. Be sure to watch as nectar reduces to ensure that it does not reduce too much. Refrigerate reduced nectar until no longer warm to the touch.
  • Meanwhile, sift together flour, salt, and baking powder.
  • In a separate bowl, combine butter, sugar, eggs, and vanilla.
  • Beat for a total of 3 minutes, scraping the sides of the bowl.
  • Then add flour mixture to creamed mixture.
  • Finally, add 3/4 cup cooled apricot nectar to mixture.
  • Beat for two minutes.
  • Pour batter into prepared pans.
  • Bake in pre-heated oven for 30-35 minutes, or until cake tests done.
  • Cool in pans on cooling racks for 10 minutes. Then, run a knife along the edge of the pans and invert onto cooling racks to cool completely.
  • Apricot Buttercream.
  • In a mixing bowl, beat the butter until smooth and creamy.
  • In another mixing bowl, beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks. Gradually beat in 1/4 cup sugar until stiff peaks.
  • In a small heavy saucepan, heat 3/4 cup sugar and 1/4 cup water, stirring constantly, until sugar dissolves and mixture is bubbling. Stop stirring and cook mixture until it reaches 248-250 F, the firm ball stage. It will be thick and gooey.
  • Immediately pour the syrup into the prepared egg whites, beat constantly with an electric mixer or hand mixer. Continue beating until mixture is completely cool, 3-5 minutes.
  • Beat in the butter 1 Tbs at a time. If the mixture looks curdled, it is likely too cool. Let it sit at room temperature and continue to beat in butter until completely smooth. It will be curdled at first but it will set up when beaten if you allow it to come to room temperature!
  • Beat in the remaining 3/4 cup reduced apricot nectar. Allow mixture to come to room temperature and it will set up smoothly when beaten.

Nutrition Facts : Calories 658.3, Fat 39.5, SaturatedFat 24.6, Cholesterol 132.7, Sodium 167.5, Carbohydrate 73.6, Fiber 0.9, Sugar 52.7, Protein 5.3

APRICOT UPSIDE-DOWN CAKE



Apricot Upside-Down Cake image

Apricot halves, baked in a faux caramel of melted butter, brown sugar and spices, burst with punchy flavor in every bite of this cake. The sticky topping complements the almost-tart, fleshy stone fruit, and offers a textural contrast to the buttery cake. A hint of almond further accentuates the apricot flavor. This rustic beauty is perfect by itself, but you can serve it with whipped cream or ice cream, if you want to be fancy.

Provided by Vallery Lomas

Categories     cakes, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 15

4 tablespoons/55 grams unsalted butter, melted, plus more for greasing
Flour, for dusting
1/2 cup/110 grams light or dark brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
8 medium apricots, rinsed and dried (about 1 pound)
1 cup/130 grams all-purpose flour
1/2 cup/55 grams almond flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
6 tablespoons/85 grams unsalted butter, at room temperature
2/3 cup/135 grams granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/2 cup/120 milliliters whole milk

Steps:

  • Heat oven to 350 degrees. Prepare the topping: Lightly grease and flour a 9-inch cake pan or an 8-inch square baking pan. In a small bowl, stir together the melted butter, brown sugar, cinnamon and 1/4 teaspoon salt. Spread the brown sugary mix in an even layer on the bottom of the pan.
  • Cut the apricots in half and remove the pits. Arrange the apricots, flesh-side down, evenly over the bottom of the pan.
  • Prepare the cake batter: Add the flour to a medium bowl. Sift in the almond flour, then use your fingertips to break up any clumps that don't fit through the sieve. Add the baking powder and salt to the bowl and whisk to combine.
  • In a large bowl with an electric hand mixer, or in a stand mixer with the paddle attached, beat the butter and granulated sugar on medium until combined and fluffy, 2 to 3 minutes. Add the vanilla extract, then the eggs, one at a time, mixing until smooth. Use a rubber spatula to scrape down the bottom and sides of the bowl.
  • Add 1/3 of the flour mixture, then 1/2 of the milk, mixing to combine. Continue alternating the additions of flour and milk and mixing, scraping down the sides of the bowl, just until all is combined. (Make sure not to overmix during this step.)
  • Spread the batter in an even layer over the apricot halves. Bake until the cake is set and doesn't jiggle when shaken, is golden brown on top, and a toothpick inserted into the center comes out clean, about 35 minutes.
  • Remove pan from the oven, and place on a cooling rack for 5 minutes. With the cake still in the pan, turn the pan over onto a serving platter. Wait 1 minute, then remove the pan. This cake is excellent warm, but it's also delicious at room temperature.

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