A favorite quaint pound cake recipe will get a scrumptious replace with the addition of crunchy toasted hazelnuts and candy dried apricots.
Apricot Hazelnut Cake.
Initially revealed Oct 2019.
Okay, typically I get too bold through the Christmas Baking season. It’s at all times been like that for me, however much more so for the reason that inception of this web site virtually 13 years in the past.
Frankly, I’ve far too many concepts for brand spanking new baking recipes than I’ll ever accomplish in my lifetime. And so they preserve coming on a regular basis.
Apricot Hazelnut Cake.
If I’ve a very good concept, I will make an observation of it in certainly one of a number of spiral sure notebooks that I preserve round my workplace house and kitchen. Additionally they maintain notes on recipes as I’m cooking or baking them, in order to not overlook necessary particulars when it comes time to write down the recipe.
Often I am going again to revisit a few of these scribbled concepts, and this previous Christmas season, I found one concept from just a few years again. I made a decision it must be included in new recipes I might add for the 2019 Christmas season.
Apricot Hazelnut Cake. Fold within the apricots and nuts final.
The recipe took inspiration from 3 extremely widespread recipes , which have been massive hits over many Vacation baking seasons round right here. Our traditional Newfoundland Cherry Cake, Apricot Raisin cake and Cherry Pecan Cake get lots of of 1000’s of hits through the Vacation baking season.
You could find all of these recipes plus fairly just a few others in our Finest Christmas Truffles Assortment.
Our busiest season but.
The Vacation baking season was so busy this yr that I didn’t have time to put up the entire recipes I had deliberate to. Actually December was our busiest month ever in 12 years on-line. Recipe pages on RockRecipes.com had been seen over 2 1/2 MILLION occasions in that one month!
Apricot Hazelnut Cake.
I assumed perhaps I might save them for subsequent years Vacation baking season. This recipe was certainly one of them.
Nonetheless, I took a frozen chunk of this cake out of the freezer final week and remembered simply how good it was. That’s most likely the explanation it went into the freezer within the first place! I couldn’t be trusted to not eat all of it!
Apricot Hazelnut Pound Cake, for the love of apricot.
Very long time readers will know that I’ve a selected fondness for something apricot. There are fairly numerous recipes right here utilizing them, from truffles and cookies to a savory chutney.
Chop the apricots into small chunks.
Add to that my love of all completely different sorts of nuts together with roasted hazelnuts, and little question in my thoughts, this one was a winner. Toasting the hazelnuts made all of the distinction. They paired completely with the candy little chinks of apricot on this buttery pound cake.
When my mother and different family members tried it, they wholeheartedly agreed.
Roughly chopped toasted hazelnuts.
So, fairly than wait one other 10 months to carry it to you avid bakers, I made a decision to put up it now. I believe it might be an incredible addition for Easter subsequent month.
Tell us within the feedback if you happen to strive it.
Love do-it-yourself truffles from scratch? We’ve put collectively a group of the 25 Most Baked Truffles of the final 12 years on Rock Recipes. You’re certain to seek out a number of to like.
In case you are searching for extra Christmas baking inspiration, we’ve got gathered a group of our Most Well-liked Christmas Recipes of the previous 12 years.
Like this Apricot Hazelnut Pound Cake recipe?
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Apricot Hazelnut Pound Cake. A favorite quaint pound cake recipe will get a scrumptious replace with the addition of crunchy toasted hazelnuts and candy dried apricots.
Elements
- 1 ½ cups butter
- 2 cups sugar
- 3 eggs
- 2 tsp vanilla extract
- 1 ½ tsp baking powder
- 3 cups flour
- 1 cup lukewarm, undiluted evaporated milk
- 1 cup hazelnuts, (toasted then roughly chopped)
- 2 cups chopped dried apricots + 1/4 cup flour
Directions
- Chop the apricots into small items to get 2 cups. They’ll get tossed in 1/4 cup of flour later however not till simply earlier than they’re folded into the batter.
- Cream collectively the butter and sugar nicely.
- Add the eggs, one after the other, beating nicely after every addition till gentle and fluffy.
- Beat within the vanilla extract.
- Sift collectively the three cups of flour and baking powder.
- Fold dry components into the creamed combination alternately with the lukewarm milk, starting and ending with the dry components. As a normal rule, I add the dry components in 3 parts and the milk in 2 parts.
- Fold within the chopped apricots which have been tossed on the final minute within the 1/4 cup flour, together with the chopped hazelnuts.
- Bake in greased and floured spring kind pan, tube pan or 2 loaf pans, lined with parchment paper. Bake at 325 levels F for 45 minutes – 1 hour relying upon the dimensions of your pan.
- Baking occasions fluctuate vastly on this recipe so depend on the toothpick take a look at to make sure that it’s correctly baked. When a wood toothpick inserted within the middle comes out clear, its carried out. Watch out to not go previous this stage or the cake might be dry.
- Let the cake cool within the pan/s for 10 minutes earlier than turning it out onto a wire rack to chill fully.
Diet Info
Yield
32
Serving Measurement
1 small slice
Quantity Per Serving
Energy 234Whole Fats 12gSaturated Fats 6gTrans Fats 0gUnsaturated Fats 5gLdl cholesterol 43mgSodium 108mgCarbohydrates 29gFiber 1gSugar 18gProtein 3g
The dietary data offered is robotically calculated by third get together software program and is supposed as a suggestion solely. Precise accuracy is just not assured. For recipes the place all components might not be used fully, similar to these with coatings on meats, or with sauces or dressings for instance, calorie & dietary values per serving will possible be considerably decrease than indicated.
