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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Apricot Cake By Schmitty
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Cakesandfrostings - Cake Apricot Cake By Schmitty Post by :anita Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3383

Click below to download : Cakesandfrostings - Cake Apricot Cake By Schmitty (Format : PDF)

Cakesandfrostings - Cake Apricot Cake By Schmitty

1/4 pound butter
1/2 cup crisco
Work together then add
3 cups flour working well together
Then add
4 egg yolks
1 cup sugar
1 teaspoon vanilla
3 tablespoons sour cream

Work all together well. Pat 1/2 or more of dough in 11 X 16 1/2 pan. Spread apricot jam or filling on top of the dough. Then spread with the following filling:

2 cups chopped nuts
1 cup sugar
1 teaspoon vanilla
3 egg yolks beaten
7 egg whites beaten stiff

Blend and spread over jam. Take extra dough and place strips on top. Bake for 15 minutes at 350 degrees or until done.
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1 package of Duncan Hines Lemon Cake Mix 4 eggs 1 c. apricot nectar 1 c. oil Mix ingredients and pour into a greased bundt pan. Bake for30 minutes at 350 degrees. Icing: 3 lemons 1 c. powdered sugar While cake is still in the pan and warm, pike holes in the cakes with a large cooking fork or a chopstick. Pour icing over the cake. When cool, invert onto a nice glass plate and sprinkle with powdered sugar.
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For topping: 5 tablespoons unsalted butter 3/4 cup (packed) golden brown sugar 1/3 cup chopped pecans 7 fresh cherries, halved, pitted 7 large apricots, halved, pitted For cake: 1 3/4 cups unbleached all purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, room temperature 2/3 cup sugar 2 large eggs 1 teaspoon vanilla extract 2/3 cup whole milk, room temperature Whipped cream Make topping: Preheat oven to 350°F. Melt butter in heavy small saucepan over medium-low heat. Add brown sugar and stir until mixture begins to bubble, about 2 minutes.
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