Best 9 Glazed Apricot Pound Cake Recipes

APRICOT NECTAR POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10 inch Bundt pan.
• In a large bowl, mix together the cake mix, eggs, 1/2 cup of sugar, oil, 3/4 cup of apricot nectar and brandy using an electric mixer on low speed. Mix for 3 minutes on high speed. Pour into the prepared pan.
• Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean. Cool in the pan, then invert onto a serving plate.
• To make the icing, combine 3 tablespoons of apricot nectar, 3 tablespoons of sugar and butter in a saucepan. Cook over medium heat, stirring, until butter is melted and sugar has dissolved. Let cool one minute, then pour over the cake.

BISQUICK APRICOT-GLAZED POUND CAKE

Steps:

• Heat oven to 350 degrees F.
• Grease a 10"x4" tube pan.
• Beat bisquick, sugar, flour, margarine, eggs, cream cheese, vanilla, and salt in large bowl on low speed, scraping bowl frequently, for about 30 seconds.
• Beat on medium speed scraping bowl occasionally 4 minutes.
• Pour batter into pan.
• Bake until wooden pick inserted in center comes out clean, 55-60 minutes.
• Cool 10 minutes; remove from pan.
• Heat 1/2 cup sugar and the water to boiling; reduce heat.
• Simmer uncovered 2 minutes; cool to lukewarm.
• Stir in the liqueur.
• Slowly drizzle over cake.
• Press the Apricot Preserves through a sieve.
• Heat preserves and sugar to boiling, sitrring constantly; reduce heat.
• Simmer uncovered until slightly thickened, 1 to 2 minutes.
• Cool slightly; spread over top, allowing some to drizzle down sides.

APRICOT POUND CAKE RECIPE - (4.4/5)

Steps:

• In a mixer bowl, beat the butter and sugar together. Add the eggs, one at a time. Add the vanilla. In a separate bowl, stir together the flour, baking powder and salt. Add to the butter mixture, alternating with the sour cream. Mix just until blended after each addition. Place 1/3 of the batter in a greased and floured bundt pan. Spread the apricot jam over the top of the batter. Add another 1/3 batter over the jam, then spread the rest of the jam. Finish with the last of the batter. Bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. Remove from the pan and cool completely. I made a simple glaze of powdered sugar and milk to drizzle over the top.

GLAZED APRICOT COFFEE CAKE

Steps:

• In a large bowl, dissolve yeast in warm water. Add warm milk, egg and butter; mix. Add 2-1/2 cups flour, sugar and salt; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , For filling, combine apricots and water in a small saucepan. Cover and simmer for 30 minutes. Cool 10 minutes. Pour into a blender; process at high speed until smooth. Stir in sugar and cinnamon; set aside., Punch dough down. Divide in half and roll each half into a 15x12-in. rectangle. Place on a greased baking sheet. Spread half of the filling in a 15x4-in. strip down center of dough. With a sharp knife, cut dough on each side of apricot filling into 1-in.-wide strips. Fold strips alternately across filling to give braided effect. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 20 minutes or until golden brown. Cool on wire racks for 15 minutes. Meanwhile, in small bowl. combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency; drizzle over warm coffee cakes. Serve warm or allow to cool completely.

APRICOT BRANDY POUND CAKE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
• Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
• Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

APRICOT GLAZED POUND CAKE RECIPE

Steps:

• Cook time: 45 Min Prep time: 20 Min 1. Heat oven to 325 degrees. Grease and flour 12 cup bundt pan, or tube pan, 10x4 inches. 2. CAKE: Beat all ingredients in large bowl on medium speed, scraping bowl constantly until blended (about 30 seconds). Pour into prepared pan. 3. Bake about 35-45 minutes or until wooden toothpick inserted in center is clean. (No, actually do this! it's necessary!). Remove from pan and cool completely. 4. GLAZE: Heat apricot preserves until melted, then remove from heat. Cut up any large pieces of fruit. Stir in apricot brandy (or nectar). 5. Spread warm apricot glaze over cake. Garnish with apricot halves and mint leaves (if desired). 6. CREAM: Mix sour cream and brown sugar. Serve sweetened sour cream and any remaining apricot halves with cake.

APRICOT POUND CAKE

Steps:

• Heat oven to 350°F.
• Line 9x5-inch loaf pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine flour and baking powder. Beat cream cheese, butter, granulated sugar and vanilla in large bowl with mixer until blended. Add eggs; mix well. Gradually beat in flour mixture. Stir in half the apricots.
• Pour into prepared pan; top with remaining apricots.
• Bake 35 min. Sprinkle with coarse sugar. Bake 15 to 25 min. or until toothpick inserted in center comes out clean. Cool 5 min. Use foil handles to transfer cake from pan to wire rack. Remove foil; cool cake completely.

APRICOT GLAZE

Steps:

• In a small bowl, combine jam with 2 tablespoons warm water. Stir until jam melts and becomes thinner. Pass through a medium sieve.

APRICOT GINGER POUND CAKE WITH RUM GLAZE (BUNDT)

Steps:

• To ensure all the ingredients are at room temperature, set them out at least 2 hours before making the batter.
• Position a rack in the lower third of an oven and preheat to 325°F
• Thoroughly grease and flour a 10-cup fleur-de-lis cake pan or standard Bundt pan.
• In a small bowl, whisk together the sour cream and milk until blended; set aside.
• Place the butter in the bowl of an electric mixer and sift the flour, sugar, salt and baking powder over the butter.
• Add the eggs, vanilla and sour cream mixture. Fit the bowl on the mixer and, using the paddle attachment, beat on low speed until the mixture is creamy and smooth, 1 1/2 to 2 minutes.
• Stop the mixer and scrape the sides of the bowl occasionally.
• Remove the bowl from the mixer and, using a large spatula, gently fold the ginger and apricots into the batter.
• Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center.
• Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
• Transfer the cake to a wire rack and cool upright in the pan for 10 minutes.
• Tap the sides of the pan and invert the cake out onto the rack. Set the rack over a sheet of waxed paper.
• To make the glaze, in a small bowl, whisk together the rum, water and sugar until blended.
• Using a pastry brush, generously brush the surface of the warm cake with the glaze.
• Let the glazed cake cool completely, 1 to 2 hours, before serving.
• Serves 16.