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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 12 |
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An apricot filling is the sweet surprise in this moist, pretty cake. Every forkful is filled with a wonderful combination of flavors. Mary Somers, Enid, Oklahoma Ingredients:
1/2 cup butter, softened |
1/2 cup shortening |
2 cups sugar |
5 eggs, separated |
1/2 teaspoon almond extract |
1/2 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 cup buttermilk |
1 cup flaked coconut |
1 cup finely chopped pecans, toasted |
apricot filling: |
1 cup dried apricots |
1 cup boiling water |
1/4 cup packed brown sugar |
1/8 teaspoon ground mace |
frosting: |
1/2 cup butter, softened |
1 package (8 ounces) cream cheese, softened |
3-3/4 cups confectioners' sugar |
1 teaspoon vanilla extract |
1 cup chopped pecans, toasted |
Directions:
1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each. Beat in extracts. Combine flour and baking soda; add to the creamed mixture alternately with buttermilk. Stir in the coconut and pecans.
2. In a small bowl, beat egg whites until stiff peaks form; fold into cake batter. Pour into three greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For filling, place apricots and boiling water in a small bowl; let stand until completely cooled. Drain, reserving 1/3 cup liquid. In a small saucepan, combine the apricots, brown sugar and reserved liquid. Cook over medium heat for 20 minutes or until thickened, stirring frequently. Remove from the heat; stir in mace. Cool completely. Place in a blender or food processor; cover and process until smooth.
4. For frosting, in a large bowl, cream the butter, cream cheese and confectioners' sugar. Beat in vanilla.
5. To assemble, place bottom cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with the third cake layer; spread frosting over top and sides of cake. Garnish with pecans. Cover and store in the refrigerator. Yield: 12-15 servings.
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