Author: Delia // Category:
apricot,
Cake,
pound
| 3 | cups Gold Medal® all-purpose flour |
| 3 | cups granulated sugar |
| 1 1/2 | cups butter or margarine, softened |
| 1/2 | cup sour cream |
| 1/2 | cup apricot brandy or apricot nectar |
| 1 | teaspoon almond extract |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon baking powder |
| 6 | eggs |
| 1 | tablespoon powdered sugar, if desired |
- Heat oven to 325°F. Grease bottom and sides of 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour.
- In large bowl, beat all ingredients except powdered sugar with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 1 hour 25 minutes to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.
Author: Delia // Category:
apricot,
Cake,
pecan simnel
A traditional Easter isn't complete without a simnel cake. This moist apricot and pecan version won't stick around for long!
Serves: 10
Prep time: 20 mins
Cooking time: 1 hr
(may need an extra 30 mins)Ingredients
- 175g (6oz) butter, softened
- 175g (6oz) light soft brown sugar
- 3 large British Lion eggs, beaten
- 225g (8oz) self-raising flour, sieved
- 1 teaspoon baking powder
- 100g (3 1/2 oz) sultanas
- 225g (8oz) no-soak apricots, chopped
- zest and juice of 1 orange
- 100g (3 1/2 oz) pecan nuts, chopped
To decorate:
- 675g (1 1/2 lb) marzipan
- 3 tablespoons apricot jam, sieved
- 50g (1 3/4 oz) plain chocolate, melted
Method
- Preheat the oven to Gas Mark 3/170 degrees C / 320 degrees F. Grease a 20cm (8 inch) round, deep cake tin and line with baking parchment.
- Place the butter, sugar, eggs, flour and baking powder in a large bowl. Whisk until smooth and glossy. Fold in the remaining ingredients and spoon into the tin. Bake for 1-1 1/2 hours until risen and firm.
- Use a sharp knife to split the cake in half through the middle. Roll out two thirds of the marzipan on an icing sugar-dusted surface and cut out two 20cm (8 inch) rounds. Brush both cut surfaces of the cake with jam and sandwich together with one of the marzipan rounds.
- Brush the top of the cake with jam and arrange the second marzipan round on top, crimp the edges. Roll the remaining marzipan into eleven balls and arrange on top of the cake, attaching with more jam.
- Spoon the chocolate into a greaseproof paper piping bag and drizzle over the top of the cake.
By British Lion Eggs
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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