BABY FOOD CAKE I
A co-worker always brought this cake for birthdays. It is very simple, quick to make and VERY moist. Use any flavor cake mix with pudding in the mix.
Provided by Lori
Categories Desserts Cakes Cake Mix Cake Recipes Bundt Cake
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (175 degrees C). Grease and flour one 9 or 10 inch Bundt pan.
- Combine the cake mix, sugar, vegetable oil, eggs, apricot baby food and plum baby food. Mix for 2 minutes. Stir in walnuts and pour batter into the prepared pan.
- Bake at 375 degrees F (190 degrees C) for 1 hour. Wonderful with a light dusting of confectioner's sugar or with an almond frosting.
Nutrition Facts : Calories 448.5 calories, Carbohydrate 46.2 g, Cholesterol 62.9 mg, Fat 28.2 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 3.9 g, Sodium 307.8 mg, Sugar 28.6 g
BABY FOOD CAKE III
Use up some of your leftover baby food in this easy Bundt cake. Any fruit flavored baby food can be used.
Provided by sal
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h10m
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
- Sift together the flour, baking powder, cinnamon, cloves and salt. Set aside.
- In a large bowl, combine sugar, eggs, and oil. Beat until smooth. Mix in baby food and nuts. Beat in flour mixture alternately with applesauce. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 40.4 g, Cholesterol 39.9 mg, Fat 18.5 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 2.4 g, Sodium 68.7 mg, Sugar 24.3 g
APRICOT UPSIDE-DOWN CAKE
My Aunt Anne, who is a great cook, gave me a taste of this golden upside-down cake and I couldn't believe how delicious it was. Apricots give it an elegant twist from traditional pineapple versions. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Drain apricots, reserving 3 tablespoons syrup (discard remaining syrup); set aside., Place butter in a 9-in. square baking dish. Place in oven 3-4 minutes or until butter is melted; swirl carefully to coat evenly. Sprinkle with brown sugar. Arrange apricot halves in a single layer over brown sugar, cut side up., In a small bowl, whisk flour, baking powder and salt. In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in reserved apricot syrup. Fold in flour mixture., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Spoon over apricots. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 272 calories, Fat 6g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 162mg sodium, Carbohydrate 53g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.
LITTLE APRICOT CAKES
Provided by Mary Frances Heck
Categories Cake Dessert Bake Kid-Friendly Apricot Summer Edible Gift Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 cakes
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Coat muffin cups with nonstick spray. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer, beat butter and sugar in another medium bowl, occasionally scraping down sides of bowl, until light and fluffy, about 2 minutes. Add egg, lemon zest, and vanilla and beat until combined.
- With mixer on low speed, add dry ingredients in 3 additions alternately with milk in 2 additions, beginning and ending with dry ingredients. Divide batter among muffin cups (cups will be only 1/3 full) and smooth tops. Top with apricot slices and sprinkle with raw sugar.
- Bake until cakes are golden and a tester inserted into the centers comes out clean, 20-25 minutes. Transfer pan to a wire rack; let pan cool 5 minutes. Transfer cakes to rack and let cool completely.
- DO AHEAD: Cakes can be made 1 day ahead. Store airtight at room temperature.
SPICY APRICOT BABY FOOD CAKE
Make and share this Spicy Apricot Baby Food Cake recipe from Food.com.
Provided by True Texas
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Beat sugar and oil.
- Add eggs one at a time.
- Add baby food, one jar at a time.
- Add flour - half of it with spices, then beat in remainder.
- Bake at 350 ° 1 hour in greased, floured tube or bundt pan.
- Cool right side up awhile before turning over.
- Sprinkle with sifted confectioners' sugar.
- Stays moist days and days and days - if you hide it.
Nutrition Facts : Calories 4772.9, Fat 235.7, SaturatedFat 33.3, Cholesterol 634.5, Sodium 3290.3, Carbohydrate 638.1, Fiber 12.2, Sugar 405.1, Protein 45.6
APRICOT SPICE CAKE
Make and share this Apricot Spice Cake recipe from Food.com.
Provided by KittyKitty
Categories Dessert
Time 1h10m
Yield 1 10 inch cake
Number Of Ingredients 13
Steps:
- Cake:.
- Combine first 8 ingredients in a large bowl; stir until blended. Pour batter into a heavily greased and floured 12-cup Bundt pan. ( batter will be shallow in pan.)Bake at 350F for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completly on wire rack. Drizzle Cream XCheese Glaze over cake.
- Cream Cheese Glaze:.
- Combine first 4 ingredients; beat at medium speed with an electric mixer until smooth. Gradually add powdered suagr, beating at low speed until glaze is smooth.
- NOte: Do not use a tube pan for this recipe-the cake will be too shallow.
Nutrition Facts : Calories 6291.7, Fat 345.5, SaturatedFat 59.8, Cholesterol 734.5, Sodium 3832, Carbohydrate 766.9, Fiber 21.4, Sugar 535.1, Protein 62.2
FRUITCAKE WITH APRICOT BUTTER ICING
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
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
EASY ALMOND APRICOT COFFEE CAKE
This is my favorite family recipe. The almonds and apricots make it a colorful coffee cake and an outstanding dessert.
Provided by Taste of Home
Time 1h10m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition until smooth and fluffy. On low speed of mixer, blend in sour cream and extract. Combine flour, baking powder and salt; add to creamed mixture and mix just until combined. Sprinkle half of almonds in a greased and floured 10-in. tube pan. Spread half of batter over nuts. Carefully spoon half of preserves over batter, keeping preserves away from edges of pan. Sprinkle with remaining almonds. Spoon on remaining batter; add remaining preserves to center of batter. Bake at 350° for 50-60 minutes. Cool in pan on rack for 20 minutes. Remove from pan; cool completely.
Nutrition Facts :
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