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Apricot-Filled Cream Cheese Pound Cake
Apricot-Filled Cream Cheese Pound Cake

Apricot-Filled Cream Cheese Pound Cake

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Cook Minutes 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
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.
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Special Extra
Serve topped with thawed Cool Whip Whipped Topping and fresh apricot slices.
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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.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
310
Calories From Fat
0
% Daily Value
Total fat 15 g
23 %
Saturated fat 9 g
45 %
Cholesterol 90 mg
Sodium 270 mg
11 %
Total carbohydrate 41 g
14 %
Dietary fibre 0 g
0 %
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.
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