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Apricot Pound Cake
Apricot Pound Cake

Apricot Pound Cake

1 Review(s)
Cook Minutes 1 Hr 15 Min
Prep : 15 Min Cook: 1 Hr
From potlucks and coffee breaks to gift-giving opportunities, it's hard to think of an occasion where this Apricot Pound Cake wouldn't be welcome.
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12 Servings
Servings
Original recipe yields 12 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.
1-1/2 cups flour
3/4 tsp. Magic Baking Powder
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1/4 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla
2 eggs
6 apricots, each cut into 8 wedges, divided
2 Tbsp. coarse sugar
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Step 1
Heat oven to 350°F.
Step 2
Line 9x5-inch loaf pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine flour and baking powder. Beat cream cheese, butter, granulated sugar and vanilla in large bowl with mixer until blended. Add eggs; mix well. Gradually beat in flour mixture. Stir in half the apricots.
Step 3
Pour into prepared pan; top with remaining apricots.
Step 4
Bake 35 min. Sprinkle with coarse sugar. Bake 15 to 25 min. or until toothpick inserted in centre comes out clean. Cool 5 min. Use foil handles to transfer cake from pan to wire rack. Remove foil; cool cake completely.
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Special Extra
Serve topped with thawed Cool Whip Whipped Topping.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
230
Calories From Fat
0
% Daily Value
Fat 8 g
Saturated fat 4.5 g
23 %
Cholesterol 55 mg
Sodium 105 mg
4 %
Carbohydrate 32 g
Fibre 1 g
Sugars 20 g
Protein 4 g
Vitamin A
8 %
Vitamin C
0 %
Calcium
4 %
Iron
6 %
Servings
12 servings, 1 piece (66 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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