All-New Cake Mix Doctor - Anne Byrn [110]
DON’T FORGET
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SPECIAL TOUCHES
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APRICOT AMARETTO CAKE
serves:
12 to 16
prep:
15 minutes
bake:
45 to 48 minutes
cool:
35 to 40 minutes
APRICOTS AND THE ALMOND LIQUEUR known as amaretto are perfect partners in this easy Bundt recipe. You just puree the canned fruit and fold it in with a cake mix, sour cream, eggs, pudding mix, and some amaretto. The glaze couldn’t be easier—warmed apricot preserves and more amaretto.
For the cake
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 can (15.25 ounces) apricot halves, packed in juice
1 package (18.5 ounces) plain butter recipe golden cake mix
1 package (3.4 ounces) vanilla instant pudding mix
4 large eggs
1 cup sour cream
¾ cup amaretto
For the glaze
½ cup apricot preserves (see Note)
1 tablespoon amaretto or other almond liqueur
1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
2. Drain the apricots and discard the juice. Place the apricots in a food processor and process until they are pureed, 20 to 30 seconds. Using a rubber spatula, transfer the apricots to a large mixing bowl.
3. Place the cake mix, pudding mix, eggs, sour cream, and ¾ cup of amaretto in the bowl with the pureed apricots. Beat with an electric mixer on low speed until the ingredients are combined, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter for 1½ minutes longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.
4. Bake the cake until the top springs back when lightly pressed with a finger, 45 to 48 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 to 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, about 25 minutes longer.
5. Meanwhile, make the glaze: Place the apricot preserves in a microwave-safe glass dish in the microwave oven. Heat on high power until hot and soupy, 30 seconds. Strain the preserves through a wire sieve, pressing with a spoon to extract the juice from the fruit. Add the 1 tablespoon of amaretto to the strained apricot preserves and stir to combine. Spoon this glaze over the cake while the glaze is still warm. Slice the cake and serve.
Keep It Fresh! Store this cake, in a cake saver, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the cake, wrapped in waxed paper and placed in a resealable plastic bag, for up to six months. Let the cake thaw overnight on the counter before serving.
Note: If you don’t have apricot preserves you can still glaze this cake. Stir 1 to 1½ tablespoons of amaretto into 1 cup of confectioners’ sugar until smooth, then spoon the glaze over the cake.
Recipe Reminders
MADE FOR
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PREP NOTES
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DON’T FORGET
___________________
___________________
___________________
___________________
SPECIAL TOUCHES
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___________________
___________________
___________________
___________________
___________________
___________________
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