Sunday, September 16, 2012

Apricot Bundt Cake (Week 38)

As mentioned in the earlier blog (the Pumpkin Crunch Cake), we EAT in our Cohort.  God bless Nancy (our expert baker and resident party-planner extraordinaire), we have terrific birthday cakes and other goodies.  Adriana and I have one of her delightful carrot cakes "on order" for our birthday treat.  This week I am sharing Nancy's creation from last week's class.  Hat's off to Nancy (also a blogger who can be found at for a FAB-U-lous treat!!

  • 1 Pkg yellow cake mix
  • 1 cup apricot nectar or water
  • ¼ cup butter or margarine softened
  • 3 eggs
  • 2-8 oz pks cream cheese, softened
  • ½ cup sugar
  • 2 tablespoons lemon juice
  • 1 cup flaked coconut
  • 1 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon butter or margarine, softened
  • 1 to 2 teaspoons apricot nectar or milk
Preheat over to 350 (325 for colored fluted tube pan). Using solid shortening or margarine (not oil) grease and flour 12 cup fluted tube pan (non-stick finish pan too)

In large bowl, blend first 4 ingredients: beat 2 minutes at highest speed.  Pour into prepared pan.  In same bowl, blend all filling ingredients; beat until smooth.  Spoon filling over batter in pan without touching sides of pan.  Bake 60 to 70 minutes or until toothpick inserted in center comes out clean.  Cool upright in pan 45 minutes; turn onto serving plate.  Cool completely.  In small bowl, combine glaze ingredients; mix until smooth.  Spoon over cake.  Refrigerate.

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