Apricot Cake with Strawberries Recipe

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Ingredients:

2 3/4 cups flour
2 1/2 teaspoons baking powder
1 3/4 cups sugar
1 1/4 cups nonfat milk
3/4 cup Apricot Puree (replaces 1/2 cup shortening)
2 eggs, beaten
1 1/2 teaspoons vanilla
9 tablespoons raspberry or strawberry preserves, optional filling
Apricot-Brandy Glaze, optional
8 large strawberries, sliced thin
Pureed Apricots:
1 cup dried apricots
6 tablespoons water
1 teaspoon vanilla
Apricot-Brandy Glaze:
1 1/2 teaspoons cornstarch
1 tablespoon sugar
1/2 cup apricot nectar
1 1/2 teaspoons apricot brandy

Directions:

Sift flour, baking powder and sugar in mixing bowl. Stir to blend. Add nonfat milk, Apricot Puree, eggs and vanilla. Stir until ingredients are blended. Pour batter into 2 8-inch round cake pans sprayed with non-stick vegetable spray. Bake at 375 degrees [Fahrenheit] 25 to 30 minutes or until cake tests done in center. Let cake cool in pan 5 minutes. Remove cake from pan and cool on rack.

If glazed layer cake is desired, split each cake in half horizontally. Assemble layers, spreading 3 tablespoons raspberry preserves between each layer. Brush enough Apricot-Brandy Glaze on cake top to cover. Arrange strawberry slices in petal-like pattern on top. Brush remaining Apricot-Brandy Glaze on strawberries and sides of cake. Makes 12 double-layered servings, or 24 single-layer cake pieces.

Pureed Apricots:
Puree apricots, water and vanilla in blender or food processor. Makes about 3/4 cup.

Apricot-Brandy Glaze:
Stir together cornstarch and sugar. Blend in apricot nectar. Heat to boiling, stirring constantly. Stir in apricot brandy. Makes 1/2 cup.

Apricot Cake with apricots in place of shortnening: Each double-layered serving without glaze, filling or topping, contains about: 263 calories; 112 mg sodium; 39 mg cholesterol; 2 grams fat; 57 grams carbohydrates; 5 grams protein; .22 grams fiber; 7% calories from fat. Compare to white cake made with shortening, no apricots: Each double-layered serving without glaze, filling or topping, contains about: 321 calories; 112 mg sodium; 39 mg cholesterol; 11 grams fat; 52 grams carbohydrates; 5 grams protein; 0 grams fiber; 29% calories from fat. Total ingredients contain about: 681 calories; 25 mg sodium; 0 mg cholesterol; 1 grams fat; 171 grams carbohydrates; 2 grams protein; 1.19 grams fiber; 0% calories from fat.

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Submitted 6/13/05.
Source: LA Times Food Section 1/16/92
Submitted By: Rick Smith
rick@dragons.net
Apricot Cake with Strawberries


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