Apricot Cream Cake:
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For a Christmas Eve treat, serve this cake with coffee. Everyone
will love you. |
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What you need. |
What you do. |
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2 (1 lb) cans apricots in light syrup. |
Drain the apricots. Reserve juice. In a blender or food processor,
puree the apricots. Refrigerate while making cake. |
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1/2 cup butter. 1&1/3 cup granulated sugar. 2 eggs. 2 tsp
vanilla. |
In a large mixing bowl, cream the butter with the sugar until
smooth. Add the eggs and the vanilla. Beat mixture until smooth. |
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3 cups all purpose flour. 1/2 tsp salt. 5 tsp baking powder. |
Sift the flour, salt and baking powder together. |
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1 cup milk. 1/2 cup apricot juice. |
Add the flour mix and the milk by thirds and beat into the batter.
Beat the apricot juice into the batter. |
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Butter. |
Pour the batter into 2 buttered 9 inch cake pans. Bake for 35
min. Test cake with a toothpick to make sure it is done in center.
If toothpick comes out clean the cake is done. Allow cake to
cool 10 min. and turn out on cooling racks. |
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1/2 cup sugar. 8 oz. cream cheese. 1/2 pint chilled whipping
cream. |
In a bowl, blend the sugar and the cheese. In another bowl whip
the cream to stiff peaks. Fold cream into the cheese mixture
until well blended. Fold in about 1/3 of the apricot puree. |
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Place one cake layer, top down, on a plate. Spread about 2/3
of the cream mixture on the cake. Place the second layer, top
up, on the first layer. Use the remainder of the cream mixture
to lightly frost the sides and top. Spoon the remaining apricot
puree on top of the cake. Refrigerate until ready to serve. |
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This cake will serve 8000 ants or 12 normal adults or 2 teenage
boys or 1 down lineman. |