Click here for previous recipes

APRICOT AMARETTO CAKE

  

Apricots and amaretto are perfect partners in this easy bundt recipe.  You just puree the canned fruit and fold it into a cake mix along with some other basic ingredients.  The glaze couldn’t be easier – warmed apricot preserves and more amaretto. 

For the cake:
Pam for misting the plan; flour for dusting the pan
1 can (15.25 ounces) apricot halves, packed in juice
1 package plain butter recipe golden cake mix
1 package (3.4 ounces) vanilla instant pudding mix (I use sugar free!)
4 large eggs
1 cup sour cream
¾ cup amaretto

For the glaze:
½ cup apricot preserves
1 tablespoon amaretto 

  1. Preheat oven 350 degrees.  Lightly mist a Bundt pan with vegetable spray.  Dust with flour and then shake out excess flour.
  2. Drain the apricots and discard the juice.  Place the apricots in a food processor and process until they are pureed, 20-30 seconds. Transfer the apricots to a large mixing bowl.
  3. Combine the cake mix, pudding mix, eggs, sour cream, and ¾ cup of amaretto in the bowl with the apricots.  Beat with an electric mixer on low speed until all ingredients are combined, about 30 seconds.  Stop the mixer, scrape down sides.  Increase the mixer speed to medium and beat the batter for 1.5 minutes longer.  Pour the batter in to the Bundt pan, smoothing the top with a rubber spatula. 
  4. Bake the cake until the t op springs back when lightly pressed with a finger – about 45-48 minutes.  Let cool on a wire rack for 10-15 minutes.  Run a long, sharp knife around the edges of the cake, shake pan gently, and invent the cake onto a wire rack.  Let cool completely, about 25 minutes longer.
  5. For the glaze, heat the apricot preserves in the microwave for about 30 seconds.  Strain the preserves through a wire sieve, pressing with a spoon to extract the juice from the fruit.  Add the 1 tablespoon of amaretto to the strained apricot preserves and stir to combine.  Spoon this glaze over the cake while the glaze is still warm.