Apricot Cream Cake
Filling:
2 cups chopped dried apricots (1/4- to 1/2-inch pieces)
2/3 cup sugar
1/3 cup chopped pecans
Topping:
1/3 cup flake coconut
1/4 cup sugar
1/4 cup chopped pecans
1 tablespoon Butter Flavor CRISCO® Stick or 1 tablespoon Butter Flavor
CRISCO® all-vegetable shortening, melted
Cake:
1 package (8 ounces) light (Neufchâtel) cream cheese, softened
1/2 Butter Flavor CRISCO® Stick or 1/2 cup Butter Flavor CRISCO®
all-vegetable shortening
1-1/4 cups sugar
2 eggs
1 teaspoon vanilla
2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup milk
Decorations:
10 pecan halves
SMUCKER'S® Caramel Topping
10 dried apricot halves
1. For filling, place chopped apricots in medium saucepan. Add water to
cover (about 1 cup). Bring to a boil. Reduce heat. Cover. Simmer until
tender. Stir in 2/3 cup sugar. Cool completely. Stir in 1/3 cup nuts.
2. For topping, combine coconut, 1/4 cup sugar, 1/4 cup nuts and melted
shortening in small bowl. Stir to mix.
3. Heat oven to 350°F. Grease 10-inch springform pan. Flour lightly.
4. For cake, combine cream cheese and 1/2 cup shortening in large bowl.
Beat at high speed of electric mixer until fluffy. Add 1-1/4 cups sugar
gradually, beating until light and fluffy. Add eggs and vanilla. Beat 2
minutes.
5. Combine flour, baking powder, baking soda and salt in small bowl. Add
to creamed mixture alternately with milk, beating at medium speed 1
minute after each addition. Spread half of batter (about 2-1/4 cups)
into pan. Spoon filling over batter to within 1/2 inch of edge. Cover
with remaining batter. Sprinkle with topping.
6. Bake at 350°F for 45 to 50 minutes or until cake begins to pull away
from side of pan and toothpick inserted in center comes out clean. Do
not overbake. Cool 30 minutes. Loosen cake from side of pan with knife
or metal spatula. Remove side of pan. Invert cake on wire rack. Remove
bottom of pan using thin metal spatula or pancake turner. Cool 30
minutes. Place cake, top side up, on serving plate. Cool completely.
7. For decorations, brush nut halves lightly with caramel topping. Place
1 nut half in center of each apricot half. Press apricot half around
nut. Place filled apricots around edge of cake. Place nasturtiums in
center of cake, if desired.
Makes 1 (10-inch) round cake (12 servings)
Source:
Favourite Brand Recipes
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