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Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups water
1/2 cup dried apricots, chopped into small pieces
1/2 cup golden raisins
2 cups sugar, divided
1 (8 oz) pkg cream cheese, softened
1 cup butter, softened
1/2 tbsp vanilla extract
4 large eggs
2 cups flour, sifted
1/2 tbsp baking powder
1/2 cup chopped pecans
Preheat oven to 325. In a medium saucepan, combine water, apricots, raisins, and 1/4 cup sugar. Bring to a boil, reduce heat, and simmer 15 to 20 minutes. Drain well, discard water, and set the apricot raisin mixture aside to cool slightly.
In a large mixing bowl, beat the cream cheese, butter, and vanilla extract on moderately high speed until light and fluffy. Add 1 1/2 cups of the sugar and continue to beat until light. Add the eggs, one at a time, beating well after addition.
Sift the flour, baking powder, and remaining 1/4 cup sugar, and add gradually to the creamed mixture, combining well. Gently fold in the pecans and the apricot raisin mixture. Turn into a greased and floured bundt pan.
Bake 70 to 80 minutes, until cake is golden brown and a wooden pick inserted in the center comes out clean. Cool at least 20 minutes before removing from the pan, then turn out onto a wire rack to finish cooling.
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APRICOT NUT CREAM CHEESE BUNDT CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups water
1/2 cup dried apricots, chopped into small pieces
1/2 cup golden raisins
2 cups sugar, divided
1 (8 oz) pkg cream cheese, softened
1 cup butter, softened
1/2 tbsp vanilla extract
4 large eggs
2 cups flour, sifted
1/2 tbsp baking powder
1/2 cup chopped pecans
Preheat oven to 325. In a medium saucepan, combine water, apricots, raisins, and 1/4 cup sugar. Bring to a boil, reduce heat, and simmer 15 to 20 minutes. Drain well, discard water, and set the apricot raisin mixture aside to cool slightly.
In a large mixing bowl, beat the cream cheese, butter, and vanilla extract on moderately high speed until light and fluffy. Add 1 1/2 cups of the sugar and continue to beat until light. Add the eggs, one at a time, beating well after addition.
Sift the flour, baking powder, and remaining 1/4 cup sugar, and add gradually to the creamed mixture, combining well. Gently fold in the pecans and the apricot raisin mixture. Turn into a greased and floured bundt pan.
Bake 70 to 80 minutes, until cake is golden brown and a wooden pick inserted in the center comes out clean. Cool at least 20 minutes before removing from the pan, then turn out onto a wire rack to finish cooling.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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