Apricot Pumpkin Cake

Name: Apricot Pumpkin Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 9
Cuisine: Global
Ingredients: 425 grams can apricot halves, drained; 3 Tbsps canola oil; 397 grams package pumpkin quick bread/muffin mix; 454 grams can cream cheese frosting; 237 milliliters chopped dried apricots; 2 eggs; 118 milliliters chopped pecans; 237 milliliters water

The recipe Apricot Pumpkin Cake can be made in approximately 30 minutes. This recipe makes 9 servings with 548 calories, 6g of protein, and 24g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. Not A mixture of water, eggs, pumpkin bread/muffin mix, and a handful of other ingredients are all it takes to make this recipe so yummy. If you like this recipe, take a look at these similar recipes: Apricot-Filled Pumpkin Cake with Browned Butter Frosting, Pumpkin Apricot Oatmeal Cookies, and Pumpkin Apricot Meringue Tartlets.

Instructions

Set aside 1/2 cup dried apricots for garnish. In a small bowl, soak remaining apricots in hot water for 5 minutes; drain well. Puree in a food processor or blender.

Ingredients you will need

Dried Apricots

Apricot

Water

Equipment you will use

Food Processor

Blender

Bowl

In a large bowl, combine the quick bread mix, water, eggs, oil and pureed apricots. Stir in canned apricots.

Ingredients you will need

Quickbread Mix

Apricot

Water

Egg

Cooking Oil

Equipment you will use

Bowl

Pour into a greased 11-in. x 7-in. baking dish.

Equipment you will use

Baking Pan

Bake at 375° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Frost cake with cream cheese frosting; sprinkle with pecans and reserved apricots. Refrigerate leftovers.

Ingredients you will need

Cream Cheese Frosting

Apricot

Pecans

Equipment you will use

Toothpicks

Wire Rack

Oven

Equipment

Ingredients

Servings:

425grams

can apricot halves, drained 3Tbsps

canola oil 397grams

package pumpkin quick bread/muffin mix 454grams

can cream cheese frosting 237milliliters

chopped dried apricots 2

eggs 118milliliters

chopped pecans 237milliliters

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.