Apricot Layer Cake Recipe

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Apricot Layer Cake Recipe
Apricot Layer Cake Recipe photo by Taste of Home
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Apricot Layer Cake Recipe

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"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 white cake mix (regular size)
  • 1-1/4 cups water
  • 3 egg whites
  • 1/3 cup canola oil
  • 1 tablespoon grated orange peel
  • 1 teaspoon orange or lemon extract
  • 2/3 cup apricot preserves
  • BROWNED BUTTER FROSTING:
  • 1/2 cup butter
  • 3-1/2 to 4 cups confectioners' sugar
  • 1/3 cup orange juice
  • 1/4 cup chopped pecans

Directions

In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on high for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
For frosting, in a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in confectioners’ sugar and orange juice.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the apricot preserves. Top with a second layer; spread with 1/2 cup frosting. Top with a third layer; spread with remaining apricot preserves. Top with the remaining layer. Frost top and sides of cake with remaining frosting.
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.

  • 1 package white cake mix (regular size)
  • 1-1/4 cups water
  • 3 egg whites
  • 1/3 cup canola oil
  • 1 tablespoon grated orange peel
  • 1 teaspoon orange or lemon extract
  • 2/3 cup apricot preserves
  • BROWNED BUTTER FROSTING:
  • 1/2 cup butter
  • 3-1/2 to 4 cups confectioners' sugar
  • 1/3 cup orange juice
  • 1/4 cup chopped pecans
  1. In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on high for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
  2. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
  3. For frosting, in a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in confectioners’ sugar and orange juice.
  4. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the apricot preserves. Top with a second layer; spread with 1/2 cup frosting. Top with a third layer; spread with remaining apricot preserves. Top with the remaining layer. Frost top and sides of cake with remaining frosting.
  5. Sprinkle with nuts. Store in the refrigerator. Yield: 12 servings.
Originally published as Apricot Layer Cake in Taste of Home April/May 1997, p67

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