|The New York Times 60 Minute Gourmet|
|by Pierre Franey|
Compiled from the pages of his popular NEW YORK TIMES culinary column, Pierre Franey has created a book of complete, delectable meals that can be ...
Results 1 - 10 of 331 for apricot cake
Simmer the first ... ingredients together and add alternately with water and pulp. Bake in a wax paper lined 8-inch square cake pan at 350°F for about 45 minutes.
Preheat oven to ... grease a Bundt cake pan or tube ... at 325°F for about 70 minutes, or until a toothpick inserted in center of cake comes out clean.
Put all ingredients ... Cool 15 minutes and take cake from tube pan. Glaze: Mix 1/2 cup apricot nectar and 1 cup confectioners' sugar. Pour over warm cake.
Preheat oven to ... Stir in dried apricots. Stir in ... melted preserves over cake, sprinkle with ... per slice; 182. Fat; 7 grams. Saturated fat; 1 gram.
Mix well, about ... still warm, mix 1 cup sifted powdered sugar and juice of 1 lemon (or half lemon juice and half apricot nectar mixed) and glaze cake.
Bake cake as directed - 2 layers. Cook peaches and apricots until done. Mash ... icing on then put fruit on top layer and cover cake with icing and nuts.
Sift cake mix. Add sugar, salt, apricot nectar, Crisco oil. ... for 1 hour at 325 degrees. Let cake cool! Glaze with glaze mixture. Moist and delicious!
Prepare the cake mix as per ... water. Substitute the apricots (chopped) and their ... directions. No topping is necessary; just remove from pan, slice and serve.
Put Wesson oil, apricot juice and lemon ... large bowl with cake mix and blend ... not heat or warm topping). Mix well and pour over cake while still warm.
Mix together 12 ounces apricot nectar, cake mix, eggs and ... batter. Bake at 325 degrees for 40 minutes or until set; probably will take a little longer.
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