Apricot Brandy Cake
Yield
servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 ¾ | cups |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
vegetable oil
|
|
| 2 | jars |
apricot baby food
|
* |
| 3 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
cloves
|
|
| ½ | cup |
apricot preserves (jam)
|
*
|
| Brandy buttercream frosting | |||
| 3 | cups |
powdered sugar
|
|
| 3 | tablespoons |
butter
or margarine, softened |
|
| 2 | tablespoons |
sour cream
|
|
| 2 | tablespoons |
brandy
or bourbon |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 414 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
vegetable oil
|
|
| 2 | jars |
apricot baby food
|
* |
| 3 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
cloves
|
|
| 118 | ml |
apricot preserves (jam)
|
*
|
| Brandy buttercream frosting | |||
| 7.1E+2 | ml |
powdered sugar
|
|
| 45 | ml |
butter
or margarine, softened |
|
| 3E+1 | ml |
sour cream
|
|
| 3E+1 | ml |
brandy
or bourbon |
|
Directions
Preheat oven to 350℉ (180℃).
Combine flour, sugar, baking powder, salt, oil, baby food, eggs, vanilla, cinnamon, and cloves in mixing bowl and beat at medium speed for 2 minutes.
Pour into two greased and floured 8 inch round pans.
Bake 30 to 35 minutes, until toothpick inserted in center fomes out clean.
Let cool in pans.
Remove layers from pans and sandwich together with apricot preserves.
Spread top and sides of cake with frosting.
Brandy Buttercream Frosting: Combine all ingredients in mixing bowl and beat to spreading consistency.
