Apricot Cream Cheese Bundt Cake
By
Cassie *
@1lovetocook1x
1
When I took this cake to Church, everyone wanted the recipe...It's very moist, tender and delicious, and one of those cakes that's even better the next day.
Hope you try it...I usually use golden raisins in this cake, but was out...either works...or, if you don't like raisins..leave em out and add more apricots.
Recipe courtesy of my Yankee Magazine
Enjoy!
Photos are mine.
Hope you try it...I usually use golden raisins in this cake, but was out...either works...or, if you don't like raisins..leave em out and add more apricots.
Recipe courtesy of my Yankee Magazine
Enjoy!
Photos are mine.
Ingredients
-
1/2 cdried apricots, chopped
-
1/2 cgolden raisins, or regular raisins
-
2 cwater
-
1/2 Tbspvanilla extract
-
1 - 8 ozcream cheese, softened
-
1 cbutter, softened
-
2 csugar - 1/4 cup goes into the fruit and water
-
4eggs
-
2 cflour
-
1/2 Tbspbaking powder
-
1/2 cpecans
How to Make Apricot Cream Cheese Bundt Cake
- Preheat oven to 325 degree F.
Spray a bundt cake pan with non stick cooking spray. Set aside - In a saucepan, add water, apricots, raisins and 1/4 cup sugar. Bring to a boil, then lower heat and simmer for 20 minutes. Drain, set aside.
- In a mixing bowl beat, cream butter, cream cheese and vanilla on high speed until fluffy.
- Add 1 1/2 cups of sugar and beat until light and fluffy.
- Add eggs one at a time, beating well between each addition.
- Sift the flour, remaining sugar and baking powder. Add this to the creamed mixture until well combined.
- Fold in the raisins,apricots and nuts.
- Pour batter into cake pan, spread evenly.
- Bake for 50 - 70 minutes, until pick comes out clean and cake is golden. Mine took 55 minutes.
Cool for 20 minutes, before removing from pan.
I made a simple glaze from heating some apricot preserves with a small amount of water. Drizzle as you serve... Makes a prettier presentation.
Enjoy!
