Still Life Apricots
Still Life Apricots
Iger, Arnold
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Apricot Cheese Pound Cake

 

 

 

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Apricot Cheese Pound Cake
The Inn at Manchester
Gourmet December 1994

1/2 cup chopped dried apricots (about 2 ounces)
1/2 cup golden raisins (2 1/2 ounces)
1 3/4 cups sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup chopped pecans (about 2 ounces)
8 ounces cream cheese, softened
2 sticks (1 cup) unsalted butter, softened
1 1/2 teaspoons vanilla extract
4 large eggs

Preheat oven to 325 degrees F. and butter and flour a 1 1/2-quart Bundt pan, knocking out excess flour.
In a saucepan combine apricots, raisins, and 1/4 cup sugar with 2 cups
water and bring to a boil. Simmer mixture until softened, about 15 to 20 minutes. Drain mixture, discarding liquid, and cool.
In a bowl whisk together flour, baking powder and pecans. In another
bowl with an electric mixer beat together cream cheese, butter, vanilla,
and remaining 1 1/2 cups sugar until light and fluffy. Beat in eggs, 1 at a time, beating until well combined. Stir in apricot mixture and fold in flour mixture in 3 batches until combined well.
Spoon batter evenly into prepared pan, smoothing top, and bake in middle of oven 1 hour 5 minutes to 1 hour 10 minutes, or until browned and a tester comes out clean. Cool cake in pan on a rack 10 minutes. Turn cake out onto rack and cool completely. Wrap cake in plastic wrap or foil and chill overnight. Serve cake at room temperature.
 

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