Apricot Jam Cake Recipes

Steps:

• Heat oven to 350*. Blend all ingredients except jam in a large mixer bowl on low speed 1/2 minute, scraping bowl frequently. Beat 4 minutes on medium speed. Pour batter into greased and floured square pan, 8x8x2". Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. While warm, spread with jam.

Steps:

• Toss the apricots, sugar, lemon zest and juice and vanilla in a large saucepan to combine, then mash slightly to release some of the apricot juice. Set aside for 10 minutes to allow the apricots to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
• Place the saucepan over medium-high heat. (See Cook's Note for suggested add-in.) Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 35 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or a spoon through the jam. If it holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, tightly covered. The jam will keep in the refrigerator for up to 6 months.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan.
• Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
• Cream butter in a mixing bowl with an electric mixer. Gradually add sugar and beat until light and fluffy, 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly on low after each addition.
• Pour 1/2 of the batter into the prepared pan and spoon 1/2 of the apricot preserves on top, spreading it to within 1/2 inch of the edges. Repeat with remaining batter and preserves.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving platter.

Steps:

• Preheat oven to 350 degrees. Use a little of the butter to grease a 9-inch round baking pan with a removable bottom. Dust the pan with a little of the flour. Sift the remaining flour with the baking powder and salt and set aside.
• Cream the remaining butter with the brown sugar. Beat in the eggs, one at a time. Stir in the flour mixture and the vanilla.
• Spread the batter in the baking pan. Arrange the apricot slices on the top. Put in the oven and bake about 25 minutes, until the top of the cake looks fairly firm and is just beginning to brown.
• Sprinkle with the granulated sugar, return to the oven and bake another 10 to 15 minutes, until the cake is nicely browned. Remove from the oven, allow to cool 10 minutes, then remove the sides of the pan. Serve the cake while it is still warm, with creme fraiche, whipped cream or vanilla frozen yogurt on the side.

Steps:

• In a Dutch oven, combine apricots and lemon juice. In a small bowl, combine 1/4 cup sugar and pectin; stir into apricot mixture. If desired, add butter. Bring to a full rolling boil over medium-high heat, stirring constantly. Gradually stir in remaining sugar. Return to a full rolling boil, stirring constantly, for 1 minute., Remove from heat; stir in amaretto. Cool jam in Dutch oven for 5 minutes, stirring occasionally. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• Halve and pit apricots. Wrap half the pits in cheesecloth, and crack the remaining ones open with a hammer. Pick out the kernels and set aside. Discard the cracked shells.
• Heat the oven to 200 degrees. Place sugar in a large shallow pan and put in oven. Turn off oven and let sugar warm for about 15 minutes, stirring occasionally.
• Meanwhile, combine the apricots and water in a large kettle over low heat. Cook until tender, 10 to 15 minutes. Then add the warmed sugar and wrapped pits and simmer for 30 minutes; remove pits and continue cooking until mixture reaches 221 degrees on a candy thermometer or falls in sheets from a spoon, about 15 minutes more.
• Remove from heat. Skim off and discard foam. Stir in reserved kernels, then ladle jam into hot, sterilized jars, leaving 1/4-inch head space. Wipe excess jam from inside and outside rims, then seal.

Steps:

• Mix the sultanas and sherry and set aside for 1 hr to soak.
• Heat oven to 160C/140C fan/gas 3. Grease a deep, 23cm loose-bottomed cake tin, and line the base and sides with a double layer of baking parchment that comes about 2.5cm above the sides of the tin. In your largest mixing bowl, beat the butter, sugar and vanilla together until pale and fluffy. Beat in the eggs one by one.
• Stir in the flour, baking powder, and the ground and flaked almonds. Next, add the soaked sultanas with any remaining sherry, the dried apricots, the mixed peel, and all the zest and juice. Scrape into the cake tin, smoothing out the surface.
• Bake on the middle shelf of the oven for 1 hr 25 mins. Poke with a skewer in the centre to check it is cooked - if the skewer comes out with any uncooked mixture stuck to it, bake for 10 mins more before checking again. Cool in the tin. Decorated, or wrapped in greaseproof paper and foil, the cake will keep for up to a month.

Steps:

• 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.

Steps:

• In a small bowl, soak the apricots in the rum for at least 30 minutes.
• Preheat the oven to 350° and grease a 10- by 5-inch loaf pan.
• In a mixing bowl, beat the eggs with a whisk. Stir in the honey, vegetable oil, grated lemon and orange rind and juice, sugar, salt, and apricot jam.
• Sift the 2 flours and the baking soda into another bowl.
• Strain the apricots, reserving the excess rum.
• Add the flour alternately with the rum to the honey cake mixture. Fold in the apricots. Scoop the batter into the prepared pan and sprinkle with the nuts.
• Bake in the oven on the lower rack for 50-55 minutes, or until the center of the cake is firm when you pres sit. Remove from the oven and cool on a rack.

Steps:

• Melt butter in pan; remove from burner.
• Add 1 cup to white choc chips. Don't stir!
• In a medium mixing bowl, beat eggs and sugar.
• Stir in chocolate/butter mixture and vanilla.
• Combine flour and salt and add to mixture; combine.
• Pour half batter in to a greased 9-inch square baking pan.
• Bake 325°F for 15-20 minutes or until golden.
• Melt jam in small saucepan over low heat.
• Spread over warmed crust.
• Stir in extra choc chips to the batter.
• Drop batter by spoonfuls over jam.
• Bake 30-35 minutes, or until toothpick comes out clean.
• Let cool; cut into bite-size cakes and gobble up!

Steps:

• Heat oven to 350°F.
• Combine flour, baking powder and baking soda. Beat cream cheese, 1/2 cup butter and granulated sugar in large bowl with mixer until blended. Add eggs, 1 at a time, beating well after each addition. Blend in milk and vanilla. Gradually add flour mixture, beating well after each addition.
• Pour half the batter into 13x9-inch pan sprayed with cooking spray. Dot with preserves; cover with remaining batter.
• Bake 35 to 40 min. or until toothpick inserted in center comes out clean.
• Heat broiler. Combine coconut, brown sugar, 1/3 cup butter and cinnamon; sprinkle over warm cake. Broil, 4 inches from heat, 2 to 3 min. or until golden brown. Cool.

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.

Steps:

• Put a couple of small plates in the freezer. Halve and stone the apricots, chop the flesh, then put in a large pan with the apple juice. Crack some of the kernels to extract the nut inside (this is easy to do if you crack with the flat side of a heavy saucepan), then add them to the pan - this is optional, but gives extra flavour. Bring to the boil, reduce the heat and simmer for 10 mins, until the apricots are softened.
• Stir in the sugar and lemon juice, then stir well over a moderate heat to dissolve the sugar. Increase the heat and boil for about 20 mins until jam has set. Test by spooning a little jam onto one of your cold plates. After a moment push the jam with your finger; if the jam wrinkles, it is ready. If not, return to the boil for a further 5 mins, then test again.
• Remove from the heat, skim off any scum, then stir in the butter to dissolve any remaining scum. Cool for 10 mins, stir again, then ladle into warm sterilised jars. Seal, label, then store in the fridge for 4-6 weeks.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Sift cake flour, baking powder, baking soda, and salt into a bowl; set aside.
• Combine sugar, cream cheese, and softened butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla extract; beat well. Add flour mixture alternately with milk, beating after each addition until smooth. Spread 1/2 of the batter into the prepared pan. Spoon apricot preserves on top and cover with remaining batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Remove cake and set on a wire rack. Turn on the broiler.
• Combine coconut, brown sugar, cinnamon, and melted butter for the topping in a bowl; stir until well distributed. Sprinkle topping over the cake.
• Place the cake back into the oven and broil until topping is golden brown, about 3 minutes.
• Let cool on a wire rack, about 30 minutes.

Steps:

• Blend flour, sugar, lemon peel, baking powder, and salt in processor until combined. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 2 eggs; using on/off turns, process until moist clumps form. Gather dough into ball. Flatten into disk. Wrap in plastic and refrigerate overnight. Let soften slightly before rolling out.
• Preheat oven to 375°F. Butter 9-inch-diameter tart pan with removable bottom. Set aside 1/3 of dough. Roll out remaining dough on lightly floured surface to 14-inch round. Transfer to prepared tart pan. Trim overhang to 1 inch. Fold in dough to make double-thick sides. Freeze crust 15 minutes. Sprinkle amaretti crumbs in crust. Spoon jam into crust, smoothing with spatula.
• Roll out reserved dough to 11x6-inch rectangle. Cut into eight 1/2-inch-wide strips. Arrange strips atop jam to form lattice. Brush lattice with beaten egg.
• Bake tart until crust is golden, about 45 minutes. Cool at least 6 hours to allow jam to set. Cut into wedges and serve.
• Italian macaroons, available at Italian markets and some supermarkets.