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Apricot Cake Recipe

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Fresh apricots shine in a deliciously light cake. This is a sheet cake, but you may also bake it as a layer cake. Top with optional vanilla or cream cheese frosting and garnish with fresh apricot slices, if desired.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients:

  • 1/2 pound fresh apricots
  • 2-3/4 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-3/4 cups granulated white sugar
  • 3/4 cup solid vegetable shortening
  • 1 teaspoon pure vanilla extract
  • 3 eggs, separated

Preparation:

Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil.

Drop fresh apricots into boiling water and blanch for 1 minute. Remove and let cool until you can handle them. Remove skins, cut in half, and remove seeds. Place apricot pieces into a food processor or heavy-duty blender and process until finely chopped, but some small chunks still remain. If necessary, add enough water to measure 1 cup.

In a medium bowl, whisk together cake flour, baking powder, and salt. Set aside.

In a large bowl, cream shortening, sugar, and vanilla until light and fluffy. Add egg yolks, one at a time, beating well after each addition.

Beat in flour mixture alternately with apricots, 1/3 at a time.

Whip egg whites in a separate, chilled bowl until stiff. Gently fold into batter. Pour into prepared baking pan and bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.

Let cool to room temperature. Top with optional vanilla or cream cheese frosting and garnish with fresh apricot slices, if desired.

Lift from pan using the foil, peel down foil, and cut to desired serving size.

Yield: 12 to 24 servings, depending on cut size

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