Name: Apricot-Filled Cream Cheese Pound Cake
Prep time: 15 min
Cook time: 2 h 25 min
Total time: 2 h 40 min
Yield: 16 servings, 1 piece (83 g) each
Ingredients: 2 cups cake flour; 1-1/2 tsp. Magic Baking Powder; 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened; 3/4 cup butter, softened; 1 cup granulated sugar; 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding; 1/4 cup water; 4 eggs; 3/4 cup apricot jam; 2 tsp. icing sugar

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2 Hr 40 Min

Prep : 15 Min Cook: 2 Hr 25 Min

This isn't just any old pound cake recipe - it's a homemade pound cake with an apricot filling and cream cheese in the batter to ensure a moist and flavourful cake.

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16 Servings

Original recipe yields 16 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

2 cups cake flour

1-1/2 tsp. Magic Baking Powder

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

3/4 cup butter, softened

1 cup granulated sugar

1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding

1/4 cup water

4 eggs

3/4 cup apricot jam

2 tsp. icing sugar

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How do I make it ?

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Step 1

Heat oven to 325°F.

Step 2

Combine flour and baking powder. Beat cream cheese and butter in large bowl with mixer until creamy. Add granulated sugar; beat until light and fluffy. Add dry pudding mix and water; mix well. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour mixture, beating on low speed after each addition until well blended.

Step 3

Pour 2/3 of the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Use back of spoon to make "trench" in centre of batter; spoon jam into trench. Cover with remaining batter. Gently spread batter to completely cover jam, being careful not to allow jam to touch sides of pan.

Step 4

Bake 1 hour 15 min. to 1 hour 25 min. or until toothpick inserted near centre of cake comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely. Sprinkle with icing sugar just before serving.

Kraft Kitchen Tips!

Special Extra

Serve topped with thawed Cool Whip Whipped Topping and fresh apricot slices.

Substitute

Substitute 1-3/4 cups all-purpose flour for the 2 cups cake flour. NOTE: Cake flour, made from soft wheat, produces a more tender delicate cake. It contains less gluten and produces a finer texture than all-purpose flour.

Nutrition

Calories

310

Calories From Fat

% Daily Value

Fat 15 g

Saturated fat 9 g

45 %

Cholesterol 90 mg

Sodium 270 mg

11 %

Carbohydrate 41 g

Fibre 0 g

Sugars 26 g

Protein 4 g

Vitamin A

15 %

Vitamin C

2 %

Calcium

4 %

Iron

10 %

Servings

16 servings, 1 piece (83 g) each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

#tags

Cakes Cupcakes & Frosting

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