FROSTED ANGEL FOOD CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h55m
Yield 12 servings
Number Of Ingredients 10
Steps:
- For the angel food cake: Preheat the oven to 350 degrees F.
- Combine the cake flour and salt in a medium bowl and sift together 5 times. Set aside.
- In a large bowl, with an electric mixer fitted with the whisk attachment, beat the egg whites until frothy (lots of bubbles but still liquid and loose). Add the cream of tartar and beat on high until stiff, 4 to 5 minutes. With the mixer on medium low, slowly sprinkle in the sifted granulated sugar. Fold in the sifted flour mixture gently until it's all combined. Sprinkle the vanilla into the bowl and fold gently.
- Spoon the batter into an angel food or tube pan (preferably with cooling legs)--make sure there's no grease or butter in there! Smooth the top and bake until a wooden skewer stuck all the way to the bottom comes out clean, 35 to 45 minutes. (Don't open the oven while it's baking!)
- Carefully remove the cake from the oven and immediately invert it onto its cooling legs (see Cook's Note). Let the cake cool completely while upside-down.
- For the frosting: Beat the powdered sugar, butter and cream in a large bowl with an electric mixer until very light and fluffy. Add a few drops of yellow food coloring as desired.
- Carefully remove the cake from the pan and transfer it to a cake plate upside-down, so that the end that was stuck to the bottom of the pan is now facing up. Frost the cake all over.
APRICOT NECTAR DESSERT
This is a very light and delicious desert. I have never been a fan of apricots, but I love this tasty treat.
Provided by Victoriah
Categories Dessert
Time 3h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Line a greased 9x12 inch pan with chunks of angel food cake.
- Cook apricot nectar, corn starch, and sugar until thick.
- Pour sauce over angel food cake.
- Cool in refrigerator.
- Spread whipped topping over cake.
- Sprinkle with chopped walnuts and refrigerate until ready to serve.
Nutrition Facts : Calories 333, Fat 4.7, SaturatedFat 2.8, Cholesterol 15.2, Sodium 222.5, Carbohydrate 71.9, Fiber 0.8, Sugar 54.7, Protein 3.4
HEAVENLY ALMOND-APRICOT LAYER CAKE
The combination of tasty fruit and toasted almonds couldn't get any sweeter than in this heavenly layer cake filled with juicy apricot filling.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease 2 (8-inch) round pans with shortening; lightly flour. In large bowl, combine all cake ingredients. Beat with electric mixer on low speed until blended. Beat on medium speed 2 minutes. Spread batter in pans.
- Bake 35 to 40 minutes, or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Wrap each cake layer in plastic wrap; freeze 15 minutes or refrigerate 30 minutes. With long, sharp serrated knife, cut each cake layer horizontally into 2 layers.
- Meanwhile, in large bowl, beat powdered sugar, 2/3 cup butter and 1/4 cup milk with electric mixer on low speed until blended. Beat in vanilla, almond extract and enough additional milk to make frosting smooth and spreadable.
- In small bowl, stir preserves until softened. Cut up any large pieces of fruit. On serving plate, place 1 cake layer, cut side up. Frost with 3/4 cup frosting; spread 1/3 cup preserves to within 1/4 inch of edge. Repeat with second and third cake layers, frosting and preserves. Top with remaining cake layer, cut side down; frost top and side with remaining frosting. Press sliced almonds generously onto side of cake.
Nutrition Facts : Calories 570, Carbohydrate 86 g, Cholesterol 80 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 74 g, TransFat 1/2 g
APRICOT ALMOND TORTE
This pretty cake takes a bit of time, so I like to make the layers ahead of time and assemble the day of serving, making it an easier option for entertaining. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high speed until thick and lemon-colored. Combine flour, almonds, baking powder and salt; gradually fold into egg mixture alternately with the whipped cream., Transfer to two greased and floured 9-in. round baking pans. Bake 22-28 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in extract. Fold in whipped cream., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1 cup frosting. Top with another cake layer; spread with half the preserves. Repeat layers. Frost sides of cake; decorate the top edge with remaining frosting. Sprinkle with almonds.
Nutrition Facts : Calories 546 calories, Fat 25g fat (12g saturated fat), Cholesterol 115mg cholesterol, Sodium 284mg sodium, Carbohydrate 75g carbohydrate (51g sugars, Fiber 2g fiber), Protein 8g protein.
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 BUTTER CAKE
Just the thing when you have a hungry horde coming over
Provided by Mary Cadogan
Categories Dessert
Time 1h45m
Yield Cuts into 10-12 slices
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Butter a 23cm-deep cake tin (preferably not loose-based, see tip below) and line the base with silicone or baking parchment. Mix the topping ingredients and spread over the base of the tin.
- Mix the milk and vanilla together. Put the sugar and eggs into a large bowl and whisk with a tabletop or hand electric mixer until the mixture is thick, pale and increased in volume, about 5 mins. Test it is ready by lifting the whisk blades - if the mixture briefly leaves a trail, you are ready to proceed.
- Add one-third of the flour and whisk slowly to incorporate, then one-third of the milk and mix again. Repeat twice more until all the flour and milk is added. Slowly whisk in the melted butter.
- Halve and stone the apricots. Place, cut-side down, in the base of the tin. Pour the cake batter over the top and slide into the oven. Bake for 1-1¼ hrs until the cake is firm to the touch and springs back when lightly pressed.
- Cool the cake in the tin for 20 mins, then carefully remove from the tin, peel off the lining paper and serve warm or cold.
Nutrition Facts : Calories 410 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.57 milligram of sodium
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