Butter Pecan Cake With Apricots Recipes

APRICOT FRUITCAKE

Steps:

• In a large bowl, combine the fruits, nuts, honey, water and lemon juice; set aside. , In another large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Fold into fruit mixture. Combine dry ingredients; gradually fold into the fruit mixture until evenly coated. Pour into two greased and waxed paper-lined 9x5-in. loaf pans. , With a shallow pan of water in the bottom of the oven, bake at 275° for 2-1/2 hours or until cake tests done. Cover with foil during the last 30 minutes. , Cool 10 minutes; remove to wire rack to cool completely. Remove waxed paper and wrap each cake in foil. Place in plastic bags and store in a cool, dry place.

BUTTER PECAN CAKE WITH APRICOTS

Steps:

• 1. Heat oven to 350 degrees. (325 degrees for dark or non-stick pan). Grease bottom only of a 9 x 13 pan with shortening or cooking spray. I use Pam Baking Spray.
• 2. In large bowl, beat cake mix, water, oil, eggs and chopped apricots with electric mixer on low speed for 30 seconds, then beat on medium speed for 2 minutes, scraping the bowl occasionally. Pour into pan.
• 3. Bake 37 - 43 minutes or until toothpick comes out clean. Cool completely.
• 4. Spread apricot preserves evenly over top of cake. Spread frosting over preserves. Garnish with pecan halves. Store at room temp, loosely covered.

MAPLE-PECAN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
• In large bowl, beat powdered sugar, 3 tablespoons butter, the cream cheese and 3 tablespoons of the syrup with electric mixer on low speed. Beat in enough of the remaining syrup to make a smooth, soft frosting that will flow down side of cake. Spread frosting over cake. Store loosely covered in refrigerator.