Vanilla Extract - Use the real stuff if you can! The flavor of real vanilla extract just can't be replaced with imitation stuff.īaking Powder and Salt - These help the cake to rise while baking. If you add ice-cold eggs to the batter, the butter may firm up and the mixture won't be as smooth. Granulated Sugar - For the sweetness of course! But also for coating the inside of the bundt pan.Įggs - The eggs should be at room temperature. Most of the flour goes in the cake, but some of the flour is used to toss the blueberries in. We'll also coat the bundt pan with some of the butter (yes!).Īll-Purpose Flour - No need to sift the flour because most flour nowadays is pre-sifted. Frozen blueberries are a fine substitute if you can't find fresh ones.īutter - The butter should be room temperature (or soft to the touch) so it will blend easily and evenly with the sugar. Only the freshest ingredients go into this blueberry pound cake!īlueberries - Fresh blueberries are the top choice here as they tend to be more flavorful. Just like my Apricot Nectar Pound Cake, this cake is frequently requested. Let's face it, this delicious cake can be enjoyed at any time of the day whether it's a meal, snack, or dessert. Plus, if you can't find fresh blueberries, frozen blueberries can be used instead, but fresh tend to have more flavor. It's totally worth every minute spent preparing this cake (and eating it, too!). There's nothing out of the ordinary as far as the recipe steps it's really quite simple. It has just the right amount of flavor, level of sweetness, and blueberry flavor.Įasy to Make. Of course, nobody would resist a scoop of vanilla ice cream next to your slice of blueberry pound cake! Because of the sugar crust, you really don't need to add a frosting/glaze or any other topping. angle food cake, cut in half 46 can apricot nectar 1 1/4 cup sugar 1/2 teaspoon almond extract pinch of salt 7 tablespoons heaping cornstarch. Let the glazed cake cool completely, 1 to 2 hours, before serving.Wonderfully Delicious Cake As-Is.To make the cake, put the cake mix, canola oil, and apricot nectar. Using a pastry brush, generously brush the surface of the warm cake with the glaze. Lightly spray a 12-cup Bundt pan with vegetable oil spray.Spray a 12 Cup Bundt Pan with Pam and dust with GRANUALTED Sugar (this will keep the cake from sticking to the pan and release. On LOW SPEED, stir in Lemon Oil, Extract & Zest. Add Eggs one at a time and beat on KA 4 for 1 minute after each addition. To make the glaze, in a small bowl, whisk together the rum, water and sugar until blended. Mix Cake Mix, Sugar, Apricot Nectar, & Oil on KA 4 for 2 minutes.Set the rack over a sheet of waxed paper. Let cake cool and then place on plate to release. Tap the sides of the pan and invert the cake out onto the rack. Mix together cake mix, 1 cup apricot nectar, 3/4 cup oil, eggs, and sugar in mixer at medium speed for 3 minutes.
Transfer the cake to a wire rack and cool upright in the pan for 10 minutes.Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center.Remove the bowl from the mixer and, using a large spatula, gently fold the ginger and apricots into the batter.Stop the mixer and scrape the sides of the bowl occasionally.Fit the bowl on the mixer and, using the paddle attachment, beat on low speed until the mixture is creamy and smooth, 1 1/2 to 2 minutes. Perfection apricots are typically available from the end of July to the middle of August. You can also use them fresh in apricot salads, and delicious homemade syrups. Add the eggs, vanilla and sour cream mixture. Perfections are very good canned, and in recipes like apricot muffins, apricot filled cookies, apricot pound cake and in dried apricot recipes.Place the butter in the bowl of an electric mixer and sift the flour, sugar, salt and baking powder over the butter.Mix icing and spoon over cake while warm. In a small bowl, whisk together the sour cream and milk until blended set aside. Mix cake mix and sugar, then add apricot nectar and Wesson oil.
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