Apricot Bourbon Cake Recipes

APRICOT BOURBON SOUR

Steps:

• Combine 1 egg white, 1 ounce each bourbon and apricot brandy and 3/4 ounce each lemon juice and simple syrup in a cocktail shaker; shake 30 seconds. Add ice and shake 30 more seconds. Strain into a glass. Garnish with cocktail cherries.

APRICOT UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350 degrees. Prepare the topping: Lightly grease and flour a 9-inch cake pan or an 8-inch square baking pan. In a small bowl, stir together the melted butter, brown sugar, cinnamon and 1/4 teaspoon salt. Spread the brown sugary mix in an even layer on the bottom of the pan.
• Cut the apricots in half and remove the pits. Arrange the apricots, flesh-side down, evenly over the bottom of the pan.
• Prepare the cake batter: Add the flour to a medium bowl. Sift in the almond flour, then use your fingertips to break up any clumps that don't fit through the sieve. Add the baking powder and salt to the bowl and whisk to combine.
• In a large bowl with an electric hand mixer, or in a stand mixer with the paddle attached, beat the butter and granulated sugar on medium until combined and fluffy, 2 to 3 minutes. Add the vanilla extract, then the eggs, one at a time, mixing until smooth. Use a rubber spatula to scrape down the bottom and sides of the bowl.
• Add 1/3 of the flour mixture, then 1/2 of the milk, mixing to combine. Continue alternating the additions of flour and milk and mixing, scraping down the sides of the bowl, just until all is combined. (Make sure not to overmix during this step.)
• Spread the batter in an even layer over the apricot halves. Bake until the cake is set and doesn't jiggle when shaken, is golden brown on top, and a toothpick inserted into the center comes out clean, about 35 minutes.
• Remove pan from the oven, and place on a cooling rack for 5 minutes. With the cake still in the pan, turn the pan over onto a serving platter. Wait 1 minute, then remove the pan. This cake is excellent warm, but it's also delicious at room temperature.

APRICOT CAKE

Steps:

• Preheat oven to 350 degrees. Use a little of the butter to grease a 9-inch round baking pan with a removable bottom. Dust the pan with a little of the flour. Sift the remaining flour with the baking powder and salt and set aside.
• Cream the remaining butter with the brown sugar. Beat in the eggs, one at a time. Stir in the flour mixture and the vanilla.
• Spread the batter in the baking pan. Arrange the apricot slices on the top. Put in the oven and bake about 25 minutes, until the top of the cake looks fairly firm and is just beginning to brown.
• Sprinkle with the granulated sugar, return to the oven and bake another 10 to 15 minutes, until the cake is nicely browned. Remove from the oven, allow to cool 10 minutes, then remove the sides of the pan. Serve the cake while it is still warm, with creme fraiche, whipped cream or vanilla frozen yogurt on the side.

APRICOT BOURBON CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Combine all the cake ingredients except the apricot preserves and beat at medium speed for two minutes.
• 3. Pour into two greased and floured 8"round pans, and bake for 30-35 minutes, or until a toothpick inserted near the center comes out clean; let cool in pans 10 minutes, then remove from pans and cool on wire racks.
• 4. To make the frosting, combine everything in a medium sized bowl and beat with a mixer until spreading consistency.
• 5. To assemble, top one layer with the apricot preserves; top with second layer. Spread the top and sides with frosting.

APRICOT RUM CAKE

Steps:

• 1. Pre-heat oven to 350 degrees. Beat together first 4 ingredients for 5 min. Put into a buttered bundt pan and bake on Center shelf of the oven for 40 min until toothpick inserted in center comes out clean.
• 2. In the meantime put in the top of a double boiler over simmering water the Butter, sugar and rum. Stir until butter and sugar are melted.
• 3. When cake comes out of the oven pour the glaze (or spoon evenly) over the top of the cake and let sit in the pan for 1 hour.
• 4. Unmold and turn right side up. Cover with plastic wrap loosely then cover with foil. Enjoy

WHITE HOUSE FRUITCAKE

Steps:

• Combine the raisins, currants, candied fruits, glazed fruits, candied pineapple, pecans and almonds with the bourbon and brandy in a large bowl. Refrigerate overnight, or if possible, for two days.
• Beat the butter, brown sugar, granulated sugar, honey, one-third cup of all-purpose flour, grated lemon rind, almond and vanilla extracts until well blended. Beat in eggs one at a time, beating well after each addition.
• Sift together one cup of all-purpose flour, one cup of cake flour, salt, baking powder, nutmeg and cinnamon together. Add to the batter and beat until well mixed. Combine batter with the fruit and nut mixture, mixing well.
• Grease three 8 1/2-by-4 1/2-by-2 1/2-inch pans. Line the bottoms and sides with aluminum foil; grease the foil. Spoon the batter into the prepared pans, smoothing tops.
• Bake at 350 degrees for one hour or until the centers spring back when lightly pressed. If tops are browning too fast, cover lightly with buttered foil.
• While the cakes are baking, bring the apricot preserves to a hard boil and boil for 10 minutes, stirring occasionally, to reduce.
• Remove the cakes from the oven and while they are still hot, sprinkle with the rum. Then brush with the hot apricot jam.
• Mix enough bourbon with confectioners' sugar and butter to make a frosting that is thin enough to spread on top of the apricot jam while the cakes are still warm.
• Cool cakes in pans on wire rack. Allow frosting to dry. Remove cakes from pans; peel off foil. Cool completely. Wrap in plastic and refrigerate. Cake should be sliced chilled.