Best Spicy Apricot Baby Food Cake Recipes

APRICOT NECTAR CAKE

Steps:

• Preheat oven to 325F and grease a bundt pan well.
• In the bowl of a stand mixer (or in a mixing bowl with an electric mixer), combine lemon cake mix, lemon gelatin, apricot nectar, vegetable oil, and eggs.
• Mix on low speed just until ingredients are combined, then increase speed to high and mix for two minutes.
• Pour batter into prepared bundt pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool in the pan for about 15 minutes, then carefully loosen from the sides of the pan by sliding a knife around the edges. Invert cake onto a serving plate.
• While the cake is still warm, whisk together confectioner's sugar and lemon juice until smooth. Brush glaze onto warm cake. The glaze will harden into a satiny finish as the cake cools.

4 INGREDIENT LAYERED APRICOT ANGEL FOOD CAKE

Steps:

• Prepare cake acoording to directions on box. Bake cakes in 2 9 inch loaf pans.
• While cakes are cooling, prepare filling.
• Beat cream cheese and 2/3 cup of the apricot jam until blended.
• Fold in whipped cream.
• When cakes are cool, slice in half.
• Spread 1/2 creamy filling on to one half of cake.
• Place the other half of cake on top, and spread the rest of the creamy filling on top.
• Gently smooth the other 1/3 cup apricot jam over the top.
• Refrigerate, covered, for at least 1 hour before serving.

SOFT & FLUFFY CAKE MADE WITH BABY FOOD

Steps:

• Preheat oven to 325°. Grease & flour a bundt or tube pan.
• In a large mixing bowl cream sugar and butter.
• Beat in eggs.
• Beat in baby food, vanilla, cinnamon and salt until mixed.
• Mix in baking powder and flour, 1/2 cup at a time, until combined.
• Batter will be fluffy :)
• Spoon/scrape into prepared pan.
• Bake for 40 - 45 minutes or until toothpick inserted near center comes out clean.
• Cool on wire rack. After 20 minutes, turn cake onto rack and finish cooling.
• Serve plain, with a sprinkle of powdered sugar, or a dollop of jam or fruit butter.
• Enjoy :)

BABY FOOD CAKE I

Steps:

• Preheat oven to 375 degrees F (175 degrees C). Grease and flour one 9 or 10 inch Bundt pan.
• Combine the cake mix, sugar, vegetable oil, eggs, apricot baby food and plum baby food. Mix for 2 minutes. Stir in walnuts and pour batter into the prepared pan.
• Bake at 375 degrees F (190 degrees C) for 1 hour. Wonderful with a light dusting of confectioner's sugar or with an almond frosting.

UPSIDE-DOWN STICKY APRICOT CAKE

Steps:

• Tip the sugar into a deep, ovenproof frying pan. Place over a high heat until caramelised, remove from the heat, then lay the apricots, cut side down, in the caramel, quartering some of the apricots to fit into the gaps. Set aside. Heat oven to 180C/fan 160C/gas 4.
• To make the cake batter, use an electric whisk to cream the butter and sugar together. Beat in the eggs one at a time, then the milk and saffron, if using. Fold in the flours and ground almonds, then beat until combined.
• Spoon dollops of the batter over the apricots and smooth over with the back of a spoon. Bake for 40 mins until puffed up and golden. Remove from the oven and leave to sit for 10 mins. Invert the cake onto a plate and leave to cool. Cut into wedges. Serve with crème fraîche, if you like.

MOM'S APRICOT NECTAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9x13-inch cake pan.
• Mix lemon cake mix, eggs, and vegetable oil in a bowl until thoroughly combined. Stir apricot nectar into the batter and mix well.
• Pour batter into the prepared cake pan.
• Bake in preheated oven until the cake is lightly browned at the edges and the top springs back when lightly pressed, about 30 minutes. A toothpick inserted into the center of the cake should come out clean or with moist crumbs. Check for doneness after 20 minutes.
• Cool cake completely.
• Mix confectioners' sugar with lemon juice, mixing juice in about 1 tablespoon at a time, until the frosting is fluid and easy to spread. Frosting should run slightly but not be a thin runny glaze.
• Spread frosting on cooled cake and sprinkle with lemon zest to serve.

APRICOT CAKE

Steps:

• Preheat oven to 350 degrees. Use a little of the butter to grease a 9-inch round baking pan with a removable bottom. Dust the pan with a little of the flour. Sift the remaining flour with the baking powder and salt and set aside.
• Cream the remaining butter with the brown sugar. Beat in the eggs, one at a time. Stir in the flour mixture and the vanilla.
• Spread the batter in the baking pan. Arrange the apricot slices on the top. Put in the oven and bake about 25 minutes, until the top of the cake looks fairly firm and is just beginning to brown.
• Sprinkle with the granulated sugar, return to the oven and bake another 10 to 15 minutes, until the cake is nicely browned. Remove from the oven, allow to cool 10 minutes, then remove the sides of the pan. Serve the cake while it is still warm, with creme fraiche, whipped cream or vanilla frozen yogurt on the side.

BABY FOOD CAKE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
• Sift together the flour, baking powder, cinnamon, cloves and salt. Set aside.
• In a large bowl, combine sugar, eggs, and oil. Beat until smooth. Mix in baby food and nuts. Beat in flour mixture alternately with applesauce. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

BABY FOOD CAKE

Steps:

• Mix all the ingredients together well.
• Bake in lightly greased jelly roll pan at 350 degrees for 20 minutes.
• Frost with cream cheese frosting or dust with powdered sugar.