WALNUT APRICOT BUNDT CAKE
This honey-sweetened cake, with dried apricots, walnuts and a hint of orange, is just sweet enough to serve for dessert. But my favorite place for it is at the breakfast or brunch table, or with afternoon tea.
Provided by Martha Rose Shulman
Categories brunch, dinner, snack, cakes
Time 2h
Yield 16 servings
Number Of Ingredients 14
Steps:
- Place apricots in a bowl and pour on boiling water to cover. Let steep 10 to 15 minutes. Place a strainer over a bowl and drain apricots. Measure out 1/2 cup of the soaking water and set aside (discard the rest). Cut apricots into 1/4-inch pieces.
- Heat oven to 350 degrees. Butter a Bundt pan and lightly dust with flour. Sift together flour, salt, baking powder and baking soda into a large bowl or the bowl of a stand mixer. In another large bowl beat together eggs, buttermilk, soaking water from the apricots, melted butter, honey, vanilla and optional orange flower water.
- If using a stand mixer, fit with the paddle and beat at low speed for about 30 seconds, then add liquids and beat for about 1 minute, or until thoroughly combined. Stop machine, scrape bottom of bowl with a spatula to bring up any unmixed flour, and beat for another minute on low speed. If using a bowl and whisk, whisk together dry ingredients, then whisk in wet ingredients until smooth. The mixture should be thick and, in the perfect words of Peter Reinhart, "soupy." Stir in apricots and walnuts.
- Scrape batter into prepared Bundt pan and place in oven. Set timer for 45 minutes. Rotate pan 180 degrees and bake for another 25 to 35 minutes, until cake is nicely browned and a toothpick comes out clean when inserted. Remove from oven and allow to rest in pan for 10 to 15 minutes, then invert onto a rack and allow to cool completely.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 233 milligrams, Sugar 5 grams, TransFat 0 grams
WALNUT-APRICOT CAKE IN HONEY SYRUP
Categories Cake Dessert Bake Apricot Walnut Summer Honey Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 12
Steps:
- Bring apricots and orange juice to simmer in small saucepan. Remove from heat, cover, and let soften 20 minutes. Using slotted spoon, transfer apricots to processor and chop coarsely. Reserve juice in saucepan.
- Combine honey, 1/2 cup water, and orange peel in heavy large saucepan. Bring to boil. Reduce heat and simmer until syrup coats spoon, about 10 minutes. Cool slightly. Remove orange peel and reserve. Add lemon juice and reserved orange juice to syrup. Cool.
- Preheat oven to 350°F. Brush 9-inch-diameter cake pan with 2-inch-high sides with 1 tablespoon butter. Using electric mixer, beat egg yolks, sugar, and salt in large bowl until pale and thick. Stir in farina, walnuts, 5 tablespoons melted butter, and apricots.
- Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold whites into batter in 3 additions; transfer to prepared pan.
- Bake until cake is golden and tester inserted into center comes out clean, about 30 minutes. Immediately pour all of syrup over cake in pan. Cover pan loosely with foil; let cake stand until cool. Turn out cake and syrup onto platter. Garnish with reserved orange peel.
APRICOT FRUITCAKE
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
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
FRESH APRICOT-HONEY SPONGE CAKE (RUSSIAN STYLE)
Summer is the time when we can forget about tinned fruit and canned preserves, and can finally enjoy the full, rich flavour of fresh fruits. This is a great fruity, juicy sponge cake made from lots of real apricots with a gentle hint of honey. Fabulous for sweetening up mid-summer tea time!
Provided by UniChefUK
Categories World Cuisine Recipes European Eastern European Russian
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch cake pan with butter, and dust with bread crumbs; set aside.
- Melt butter in a small saucepan over medium heat. Add the sliced apricots, and drizzle with honey. Cover, and cook gently until the apricots have softened, then allow to cool to room temperature.
- Meanwhile, beat the egg whites to soft peaks with an electric mixer. Slowly pour in sugar while continuing to beat to stiff peaks; set aside.
- Beat the egg yolks on low speed for a few seconds until slightly thickened. Slowly pour in sugar while continuing to beat until thickened and light-colored. Beat in milk, then sift together flour with baking powder, and fold into yolks along with cooled apricot mixture, walnuts, and egg whites until combined.
- Pour into prepared pan, and bake in the middle or bottom of the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Loosen the cake by running a knife around the edges of the pan. Invert cake onto a plate, then place another plate on the cake bottom, and flip right-side-up; cool completely before serving.
Nutrition Facts : Calories 327 calories, Carbohydrate 65.6 g, Cholesterol 73.9 mg, Fat 6.2 g, Fiber 1.6 g, Protein 5.3 g, SaturatedFat 1.8 g, Sodium 72.9 mg, Sugar 53.7 g
HONEY-SOAKED WALNUT CAKE
A simple cake flavored with chopped walnuts and orange rind, soaked with a syrup made with honey and orange liqueur. This is a Greek cake traditionally served at Christmas. Prep time does not include a 3 hour standing time before serving.
Provided by Lorac
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Make the syrup: In a small saucepan, combine honey and water, and heat over medium heat until the honey dissolves.
- Bring to a boil, reduce heat, and simmer for 10 minutes.
- Remove from heat and stir in liqueur.
- Cake: Preheat oven to 350°F.
- Brush a 9-inch tube pan with melted butter and dust with flour,set aside.
- Beat eggs until light and fluffy, add sugar, remaining melted butter, and orange rind and mix until creamy.
- Combine the flour, baking powder and walnuts in a large bowl.
- Add the egg and sugar mixture to the bowl,beat thoroughly and fold in the yogurt.
- Pour the batter into the prepared pan and bake in a preheated oven for 45-50 minutes or until a cake taster comes out clean.
- Remove cake from oven and cool on a rack for 10 minutes.
- Using a tooth pick, poke holes in the top of the cake.
- Spoon the cooled syrup over the cake and let it stand for at least 3 hours before serving.
WALNUT-APRICOT POUND CAKE
Check out this pound cake packed with walnut and apricot - a delicious treat made using Gold Medal® flour.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 24
Number Of Ingredients 15
Steps:
- Heat oven to 325°F. Spray 10-inch angel food (tube) cake pan with baking spray with flour. Wrap foil around bottom of pan to prevent leaking.
- In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, 1 1/4 cups butter, 1 teaspoon vanilla and the eggs with electric mixer on low speed 30 seconds. Beat on high speed 5 minutes, scraping bowl occasionally. On low speed, beat in flour mixture alternately with milk and 1/2 cup apricot nectar.
- Set aside 2 tablespoons of the apricots for topping along with 1/4 cup of the walnuts. Stir remaining apricots and walnuts into batter. Spread in pan.
- Bake 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove cake from pan to cooling rack. Cool completely, about 2 hours.
- In small bowl, mix powdered sugar, 2 tablespoons butter and 1/2 teaspoon vanilla. Using whisk, mix in 4 to 6 teaspoons apricot nectar, 1 teaspoon at a time, until smooth and consistency of thick syrup. Drizzle glaze over top of cake; spread with spatula or back of spoon, letting some glaze drizzle down side. Sprinkle reserved apricots and walnuts on top of cake.
Nutrition Facts : Calories 320, Carbohydrate 41 g, Cholesterol 75 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 27 g, TransFat 0 g
WALNUT-APRICOT CAKE IN HONEY SYRUP
Serve with vanilla ice cream, whipped cream or crème fraîche, or with slices of aged kefalotyri cheese or white cheddar. Posted for the 2005 Zaar World Tour/Greece Bon Appetit/2002
Provided by katie in the UP
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Bring apricots and orange juice to simmer in small saucepan. Remove from heat, cover, and let soften 20 minutes. Using slotted spoon, transfer apricots to processor and chop coarsely. Reserve juice in saucepan.
- Combine honey, 1/2 cup water, and orange peel in heavy large saucepan. Bring to boil. Reduce heat and simmer until syrup coats spoon, about 10 minutes. Cool slightly. Remove orange peel and reserve. Add lemon juice and reserved orange juice to syrup. Cool.
- Preheat oven to 350°F Brush 9-inch-diameter cake pan with 2-inch-high sides with 1 tablespoon butter. Using electric mixer, beat egg yolks, sugar, and salt in large bowl until pale and thick. Stir in farina, walnuts, 5 tablespoons melted butter, and apricots.
- Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold whites into batter in 3 additions; transfer to prepared pan.
- Bake until cake is golden and tester inserted into center comes out clean, about 30 minutes. Immediately pour all of syrup over cake in pan. Cover pan loosely with foil; let cake stand until cool. Turn out cake and syrup onto platter. Garnish with reserved orange peel.
Nutrition Facts : Calories 460.9, Fat 17.2, SaturatedFat 5.9, Cholesterol 124.1, Sodium 157.2, Carbohydrate 74.8, Fiber 2.6, Sugar 57.7, Protein 7.7
APRICOT YOGURT CAKE WITH ORANGE HONEY SYRUP
Categories Cake Citrus Dairy Nut Dessert Bake Yogurt Summer Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 11
Steps:
- Let the yogurt drain in a fine sieve set over a bowl, covered and chilled, overnight and measure out 1 cup of the drained yogurt, reserving the remaining yogurt for another use.
- Preheat the oven to 350°F. and butter and flour a 10-inch springform pan. Into another bowl sift together the flour, the baking powder, the baking soda, and a pinch of salt. In the bowl of an electric mixer cream the butter with the sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat in the 1 cup drained yogurt, beating until the mixture is just combined. Add the flour mixture, beat the batter until it is just combined, and stir in the apricots and the walnuts.
- Spoon the batter into the prepared pan and bake the cake in the middle of the oven for 50 minutes, or until a tester comes out with a few crumbs adhering to it. Put the cake in the pan on a rack set over foil, pour the orange honey syrup over it, and let the cake absorb the syrup. The cake may be made 2 days in advance and kept in the pan covered with plastic wrap and foil and chilled. Remove the side of the pan and garnish the cake with the mint sprigs.
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- Bring apricots and orange juice to simmer in small saucepan. Remove from heat, cover, and let soften 20 minutes. Using slotted spoon, transfer apricots to processor and chop coarsely. Reserve juice in saucepan.
- Combine honey, 1/2 cup water, and orange peel in heavy large saucepan. Bring to boil. Reduce heat and simmer until syrup coats spoon, about 10 minutes. Cool slightly. Remove orange peel and reserve. Add lemon juice and reserved orange juice to syrup. Cool.
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- Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold whites into batter in 3 additions; transfer to prepared pan.
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