How To make Apricot Brandy Cake
2 c All purpose flour
1 3/4 c Sugar
1 tb Baking powder
1/2 ts Salt
1 c Vegetable oil
2 Jars apricot baby food
3 Eggs
2 ts Vanilla
1 ts Cinnamon
1/2 ts Cloves
1/2 c Apricot preserves
brANDY BUTTERCREAM FROSTING:
3 c Powdered sugar
3 tb Butter or margarine; soft
2 tb Sour cream
2 tb Brandy OR bourbon
Preheat oven to 350~. Combine flour, sugar, baking powder, salt, oil, baby food, eggs, vanilla, cinnamon, and cloves in mixing bowl and beat at medium speed for 2 minutes. Pour into two greased and floured 8" round pans. Bake 30 to 35 minutes, until toothpick inserted in center fomes out clean. Let
cool in pans. Remove layers from pans and sandwich together with apricot preserves. Spread top and sides of cake with frosting. Brandy Buttercream Frosting: Combine all ingredients in mixing bowl and beat to spreading consistency. -----
How To make Apricot Brandy Cake's Videos
Apricot Brandy Pound Cake no. 2 - Kitchen Cat
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★ Kitchen Cat ★ Apricot Brandy Pound Cake Recipe no. 2.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 ts : Vanilla Extract
1/2 ts : Rum Extract
1 c : Sour Cream
6 : Eggs
2 c : Confectioners Sugar
3 c : Flour
1 ts : Orange Extract
2 : Sticks Real Butter Not
1/2 ts : Salt
1/4 ts : Baking Soda
1/4 ts : Almond Extract I
Apricot Brandy
1/2 ts : Lemon Extract
1/2 c : Apricot Brandy
3 c : Sugar
Brandy Raisin Cake | Boozy Pound Cake for the Holidays
This cake not only has brandy infused raisins, but also an abundance of brandy brushed on top. It's soft and moist, with contrasting texture... a perfect holiday cake!
#holidaycake #asmrbaking #poundcake
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Brandy Raisin Cake (23x4.5x3.5cm)
Butter 45g
Icing sugar 40g
Egg 80g
Almond powder 45g
Pastry flour 33g
Baking Powder 1g
Raisin 45g
Brandy 20
Pistachio 25g
Day 0: Add brandy to raisin and leave to macerate overnight.
Day 1: Leave the butter at room temperature to soften. Leave the egg at room temperature to warm up. Pour the brandy raisin through a sieve and set both aside for later. Chop the pistachio and set it aside for later.
Preheat oven to 170C. In a mixing bowl, add butter and sifted icing sugar and mix with a whisk until slightly whitened.
Add sifted almond powder to the mixture and mix until combined. Add egg and mix until well combined. Add sifted pastry flour and baking powder and fold gently until the flour is no longer visible. Add raisins and mix until the raisin is evenly distributed.
In a greased mold, add a layer of chopped pistachio, then all the cake mixture. Top with the rest of the pistachio. Bake in preheated oven at 170c for 28min.
????Before you start baking, read this for a more successful project :
????More Pound Cakes ????
fig pound cake
ruby glazed pound cake
caramelized banana pound cake
jasmine glazed
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How to make Apricot Cake
Aprikosen kuchen
Apricot Cake
Ingredients:
250g flour
200g sugar
1 1/2 tbsp.baking powder
1 1/2 tbsp.vanilla sugar
4 eggs
powder sugar
bake form 28 cm.
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Soaking the Dry Fruits | Super Moist Fruit Cake Recipe Part 1 | Holiday Favourites
With Christmas just about a month away, its time for us to soak the fruit for our super moist Fruit Cake recipe! These delicious dried fruits are soaked in alcohol and bring a ton of flavour to our Christmas Fruit Cake. Don't forget to tune in for next week's video to see it all come together!
Full Written Recipe -
#platinitwithwendy #fruitcake #goanfood
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Apricot brandy pound cake Recipe
recipe for Apricot brandy pound cake
Incredibly Delicious Apricot Cake! The perfect combination of apricots and delicate cream!
Incredibly Delicious Apricot Cake! The perfect combination of apricots and delicate cream!
Ingredients
Cake:
- 6 eggs
- 160 g sugar
- 190 g flour
-3 tbsp honey
-1 tsp baking powder
- a pinch of salt
In a bowl whisk the eggs with a pinch of salt. Add sugar, vanilla sugar and continue whisking. Add honey and keep whisking. Than add flour with baking powder and mix gently. Bake in preheated oven 360F (180C) for 25-30 min.
Remove from oven and cool down completely.
Apricot filling:
-450 g apricot
-100 g sugar
- 20 g cornstarch
Caramelize chopped apricot with sugar for 5-7 min. Add cornstarch and continue cooking for 2-3 min. Cool down completely.
You can use peaches in the filling of the cake!
Cream:
- 350 g cream cheese
- 200 ml whipping cream 33%
- 150 g sugar powder
Whisk cream cheese and sugar powder. Add whipping cream and continue whisk.
100 ml sugar syrup + 20 ml Irish Cream for soaking cake
Decoration with almond crumb and chocolate ganache
Leave cake approximately for 5 hours in the refrigerator before serving.
Bon appetit!
Gâteau aux abricots incroyablement délicieux! L'alliance parfaite des abricots et de la crème délicate !
Ingrédients
Gâteau:
- 6 œufs
- 160 g de sucre
- 190 g de farine
-3 cuillères à soupe de miel
-1 cuillère à café de levure chimique
- une pincée de sel
Dans un bol, fouetter les œufs avec une pincée de sel. Ajouter le sucre, le sucre vanillé et continuer à fouetter. Ajouter le miel et continuer à fouetter. Ensuite, ajoutez la farine avec la levure chimique et mélangez délicatement. Cuire au four préchauffé à 360F (180C) pendant 25-30 min.
Retirer du four et laisser refroidir complètement.
Garniture abricot :
-450 g d'abricot
-100 g de sucre
- 20 g de fécule de maïs
Faire caraméliser l'abricot haché avec le sucre pendant 5-7 min. Ajouter la fécule de maïs et poursuivre la cuisson 2-3 min. Refroidir complètement.
Vous pouvez utiliser des pêches dans la garniture du gâteau !
Crème:
- 350 g de fromage à la crème
- 200 ml de crème fleurette 33%
- 150 g de sucre en poudre
Fouetter le fromage à la crème et le sucre en poudre. Ajouter la crème fouettée et continuer à fouetter.
100 ml de sirop de sucre + 20 ml de crème irlandaise pour imbiber le gâteau
Décoration avec mie d'amande et ganache au chocolat
Laissez le gâteau environ 5 heures au réfrigérateur avant de le servir.
Bon appétit!
#apricotcake #cake #dessert #creamcheese #lightdessert #easyrecipe
#cookingcakeathome #tastycake #easycake #fluffydessert
#Ukrainianrecipes #Ukrainianfoodblog #recipesforbeginner
#cookingdessertsathome #peachcake