Apricot Layer Cake Recipe

5 1
Apricot Layer Cake Recipe
Apricot Layer Cake Recipe photo by Taste of Home
Publisher Photo

Apricot Layer Cake Recipe

Be the first to add a review
5 1
Publisher Photo
"Pssst! Don't tell anyone this tender fruity layer cake starts with a convenient mix!" urges Eureka, Illinois farm woman Molly Knapp.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + cooling

Ingredients

  • 1 package (18-1/2 ounces) white cake mix
  • 1-1/4 cups water
  • 3 egg whites
  • 1/3 cup vegetable oil
  • 1 tablespoon grated orange peel
  • 1 teaspoon orange or lemon extract
  • 2/3 cup apricot preserves
  • BROWN BUTTER FROSTING:
  • 1/2 cup butter (no substitutes)
  • 3-1/2 to 4 cups confectioners' sugar
  • 1/3 cup orange juice
  • 1/4 cup chopped pecans

Directions

In a mixing bowl, combine the first six ingredients; beat on low speed for 30 seconds or until moistened. Beat on high for 2 minutes Pour into two greased and floured 8-in. round cake pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to wire racks; cool completely. Split each layer in half horizontally. Spread the cut side of each bottom layer with 1/3 cup of apricot preserves; replace tops and set aside. For frosting, in a heavy saucepan, cook and stir butter over medium heat for 7-8 minutes or until golden brown. Pour into a mixing bowl; add 3 cups confectioners' sugar and orange juice. Beat until smooth. Add enough of the remaining sugar to reach spreading consistency. Spread frosting between filled cakes; frost top and sides of cake. Sprinkle with nuts. Store in the refrigerator. Yield: 12 servings.
Originally published as Apricot Layer Cake in Taste of Home April/May 1997, p67

Nutritional Facts

1 piece: 511 calories, 20g fat (7g saturated fat), 20mg cholesterol, 376mg sodium, 82g carbohydrate (63g sugars, 1g fiber), 3g protein.

Popular Videos

  • 1 package (18-1/2 ounces) white cake mix
  • 1-1/4 cups water
  • 3 egg whites
  • 1/3 cup vegetable oil
  • 1 tablespoon grated orange peel
  • 1 teaspoon orange or lemon extract
  • 2/3 cup apricot preserves
  • BROWN BUTTER FROSTING:
  • 1/2 cup butter (no substitutes)
  • 3-1/2 to 4 cups confectioners' sugar
  • 1/3 cup orange juice
  • 1/4 cup chopped pecans
  1. In a mixing bowl, combine the first six ingredients; beat on low speed for 30 seconds or until moistened. Beat on high for 2 minutes Pour into two greased and floured 8-in. round cake pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to wire racks; cool completely. Split each layer in half horizontally. Spread the cut side of each bottom layer with 1/3 cup of apricot preserves; replace tops and set aside. For frosting, in a heavy saucepan, cook and stir butter over medium heat for 7-8 minutes or until golden brown. Pour into a mixing bowl; add 3 cups confectioners' sugar and orange juice. Beat until smooth. Add enough of the remaining sugar to reach spreading consistency. Spread frosting between filled cakes; frost top and sides of cake. Sprinkle with nuts. Store in the refrigerator. Yield: 12 servings.
Originally published as Apricot Layer Cake in Taste of Home April/May 1997, p67

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forApricot Layer Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review