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I tried a sample of this cake and I really like it. So, I got their recipe. I made it Apricot cake #1 and it is not the same texture as the one I tried. Turns out she used margarine. I don't normally use margarine for baking so I tried Apricot cake #2 which is half butter and half oil. Not bad...but may need to adjust the butter and oil ratio, try less oil.

Becel margarine was on sale so I decided to try again Apricot cake #3 using margarine.

Found the crust on #1 and #2 a bit to hard. Upon reading many articles online, I took the suggestion to check my oven temp as it might be too hot.

All taste the same just different texture. Personally, I prefer #3 texture.

Ingredients
325F, loaf
1) 1 ½ cup (210g) dried apricot, cut up
1) 1 cup (129g) raisins
1) ¼ cup (46g) granulated sugar
1) 2 cup (450g) water
2) 1 cup (226g) becel salted margarine, room temp
2) 250g cream cheese, room temp
2) ¾ cup (139g) granulated sugar
3) 4 large eggs
4) 1 ½ tsp. (6g) vanilla extract
5) 2 cup (280g) all-purpose flour
5) 1 tsp. (4g) baking powder

In a sauce pan combine (1) medium heat for 20min.

In a bowl combine (5) and set aside.

In a mixing bowl combine (2) cream until light and fluffy. Add eggs (3) one at a time followed by (4).

Fold in (5) alternating with (1).

Transfer batter into loaf pan lined with parchment.

Oven set at 325F = 330F

Oven set at 315F = 325F

Bake at 315F for 1.75 hours.

Ingredients
325F, loaf
1) 1 ½ cup (210g) dried apricot, cut up
1) 1 cup (129g) raisins
1) 1 tbsp. (14g) granulated sugar
1) 1 cup (225g) water
2) 1 cup (226g) salted butter, room temp
2) 250g cream cheese, room temp
2) 1 cup (185g) granulated sugar
3) 4 large eggs
4) 1 tsp. (4g) vanilla extract
5) 2 cup (280g) all-purpose flour
5) ½ tsp. (2g) baking powder

In a sauce pan combine (1) medium heat for 20min.

In a bowl combine (5) and set aside.

In a mixing bowl combine (2) cream until light and fluffy. Add eggs (3) one at a time followed by (4).

Fold in (5) alternating with (1).

Transfer batter into loaf pan lined with parchment.

Bake at 325F for 1.5 hours, then 350F for 10 minutes.

Ingredients
325F, loaf
1) 1 ½ cup (210g) dried apricot, cut up
1) 1 cup (129g) raisins
1) 1 tbsp. (14g) granulated sugar
1) 1 ½ cup (338g) water
2) 127g salted butter, room temp
2) 99g canola oil
2) 250g cream cheese, room temp
2) 1 cup (185g) granulated sugar
3) 4 large eggs
4) 1 tsp. (4g) vanilla extract
5) 2 cup (280g) all-purpose flour
5) 1 tsp. (4g) baking powder
5) ¼ tsp. salt

In a sauce pan combine (1) medium heat for 20min.

In a bowl combine (5) and set aside.

In a mixing bowl combine (2) cream until light and fluffy. Add eggs (3) one at a time followed by (4).

Fold in (5) alternating with (1).

Transfer batter 1637g into loaf pan lined with parchment.

Bake at 325F for 1.75 hours.