Sun Oven Apricot Almond Honey Loaf Recipes

APRICOT HONEY CAKE

Steps:

• In a small bowl, soak the apricots in the rum for at least 30 minutes.
• Preheat the oven to 350° and grease a 10- by 5-inch loaf pan.
• In a mixing bowl, beat the eggs with a whisk. Stir in the honey, vegetable oil, grated lemon and orange rind and juice, sugar, salt, and apricot jam.
• Sift the 2 flours and the baking soda into another bowl.
• Strain the apricots, reserving the excess rum.
• Add the flour alternately with the rum to the honey cake mixture. Fold in the apricots. Scoop the batter into the prepared pan and sprinkle with the nuts.
• Bake in the oven on the lower rack for 50-55 minutes, or until the center of the cake is firm when you pres sit. Remove from the oven and cool on a rack.

SUN OVEN APRICOT ALMOND HONEY LOAF

Steps:

• Set Sun Oven out to preheat. Butter and flour a standard loaf pan; set aside. In a large bowl, beat together the butter, sugar, honey, sour cream, eggs, and vanilla until blended. In a small bowl whisk together the flour, baking powder, and salt. Stir the flour mixture into the butter mixture until just moistened. Fold in the apricots, almonds, and lemon peel. Pour batter into prepared pan. Bake in the Sun Oven until a toothpick inserted in the center comes out clean, about 1 1/4 hours. Set the pan on a rack to cool for 15 minutes. Remove the loaf from the pan and cool completely on the rack. In a small bowl, stir together all the ingredients for the glaze. When the loaf has cooled, brush the top with the glaze mixture.

APRICOT SNACK CAKE

Steps:

• Set a rack in the middle position of the oven and heat oven to 350 degrees. Grease a 9-by-5-inch metal loaf pan with butter.
• On a rimmed baking sheet, spread almonds into a single layer and toast in the oven until golden, 5 to 7 minutes. Transfer to a plate to cool.
• Meanwhile, in the bowl of a food processor, combine the 6 tablespoons butter, both sugars, the baking powder, baking soda and salt, and pulse until butter is pea-size. Add eggs and vanilla, and pulse until well blended. Add both flours and pulse, scraping down the sides of the bowl, until well incorporated. Add apricots and pulse until fruit is finely chopped and mixture is almost smooth.
• Using a spoon or flexible spatula, stir in toasted almonds. Scrape mixture into prepared pan and smooth top.
• Bake until cake is golden on top and firm in the center, 40 to 45 minutes. Transfer to a rack and cool for 30 minutes. Slide a paring knife or small offset spatula along the sides of the pan to loosen the cake, then turn out cake and cool completely (or until lukewarm).
• Slice the cake and enjoy it drizzled with honey, topped with whipped cream or ice cream, or as is.

HEAVENLY HONEY AND APRICOT ALMOND CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 10 inch springform pan with non stick cooking spray or lightly coat with vegetable oil.
• Make fruit layer for the cake by mixing together the first 4 ingredients.
• Then sprinkle the flour over the fruit and stir a few times to blend.
• In a large bowl, mix honey, oil, arrowroot slurry and vanilla.
• In a small bowl, combine the flours, ground almond, baking soda, baking powder and salt.
• Sift flour mixture into the honey mixture and stir to blend.
• Pour slightly less than half of the batter into the prepared pan and spread it evenly.
• Spoon the fruit mixture evenly over the batter and then cover with the remaining batter.
• Bake for 30 minutes.
• Cover the pan with tin foil and bake another 35-40 minutes, or until a toothpick inserted in the center of the cake comes out cleanly.
• Cook cake in the pan on a wire rack for 10 minutes before removing the sides.
• Cool cake completely before slicing.

APRICOT-ALMOND GIFT BREAD

Steps:

• Pan preparation:
• Butter the pan(s) or spray with butter-flavor nonstick vegetable spray and dust with flour. Tap out the excess flour.
• Make bread:
• Position rack in center of oven. Preheat oven to 350°F.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and wheat germ. If using a food processor, add the apricots and a generous tablespoon of the flour mixture to the bowl and pulse until the fruit is cut into small (¼-inch) bits. Or, cut up the apricots with oiled kitchen shears or an oiled knife. Scrape the apricot bits into the bowl with the flour. Chop the nuts and add them to the dry ingredients.
• In a medium bowl, whisk together the oil, egg, nectar or buttermilk, and extracts. Make a well in the middle of the dry ingredients and pour in the oil-egg mixture. Whisk or stir just to blend well; don't over mix.
• Scrape the batter into the prepared pan(s), filling them about two-thirds full. Bake 60 to 65 minutes for a large loaf, 40 to 45 minutes for small loaves (or for the time indicated for your altitude in the chart below), or until the bread is golden brown and a cake tester inserted in the center comes out clean. Cool in the pan(s) on a wire rack.
• Make icing:
• To make the icing, whisk together the sugar and liquid in a small bowl until thick and smooth. When the bread is completely cooled, drizzle the icing over the top; it will harden as it dries.
• Cooks' Note
• Icing measurements stay the same at all elevations, but if you are baking the bread at high altitude, follow the adjustments below.
• If baking at 3,000 feet:
• Increase flour to 2 cups plus 1 tablespoon. Decrease baking soda to ¼ teaspoon. Decrease granulated sugar to 1 cup minus 1 tablespoon. Increase to 2 large eggs. Place rack in center of oven; bake large loaf at 375° for 50-55 minutes, baby loaves for 30-35 minutes.
• If baking at 5,000 feet:
• Increase flour to 2 cups plus 1 tablespoon. Decrease baking powder to 1¼ teaspoons plus ⅛ teaspoon. Decrease baking soda to ¼ teaspoon. Decrease granulated sugar to 1 cup minus 2 tablespoons. Increase to 2 large eggs. Increase apricot nectar (or buttermilk) to ¾ cup plus 2 tablespoons. Place rack in lower third of oven; bake large loaf at 375° for 48-50 minutes, baby loaves for 35-40 minutes.
• If baking at 7,000 feet:
• Increase flour to 2 cups plus 2 tablespoons. Decrease baking powder to 1¼ teaspoons. Decrease baking soda to ¼ teaspoon. Decrease granulated sugar to ¾ cup. Increase to 2 large eggs. Use buttermilk, not nectar, and increase to 1 cup. Place rack in lower third of oven; bake large loaf at 350° for 60-62 minutes, baby loaves for 30-35 minutes.
• If baking at 10,000 feet:
• Increase flour to 2¼ cups. Decrease baking powder to 1¼ teaspoons. Decrease baking soda to ⅛ teaspoon. Increase salt to ½ teaspoon plus ⅛ teaspoon. Decrease granulated sugar to ¾ cup minus 1 tablespoon. Increase to 2 large eggs. Use buttermilk, not nectar, and increase to 1 cup. Place rack in lower third of oven; bake large loaf at 350° for 60-65 minutes, baby loaves for 32-37 minutes.