Serves: 12
Total Calories: 311
Heat oven to 350°F. Grease and flour two 8- or 9-inch round cake pans. In large bowl, combine all cake ingredients at low speed until moistened beat 2 minutes at high speed. Pour batter into greased and floured pans. Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes remove from pans. Cool completely.
Reserve 2/3 cup of the preserves. In small saucepan, heat remaining preserves until melted, stirring occasionally set aside.
In small bowl, beat cream cheese and margarine until smooth. Add powdered sugar beat at low speed until well blended. Add enough warm preserves to cream cheese mixture for desired spreading consistency. Stir in pecans.
To assemble cake, place 1 layer, top side down, on serving plate spread with reserved 2/3 cup preserves. Top with second layer, top side up. Frost sides and top of cake with frosting mixture. Refrigerate until frosting is firm store in refrigerator.
HIGH ALTITUDE - Above 3,500 feet: Add 5 tablespoons flour to dry cake mix. Decrease apricot nectar to 1/2 cup and honey to 1 tablespoon. Add 1/2 cup water. Bake at 375°F. for 30 to 40 minutes.
Nutrition Per Serving: Calories 540 Protein 4g Carbohydrate 85g Fat 20g Sodium 380mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Golden Apricot Cake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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