Spiced Apricot and Date Recipes
Spiced Apricot & Carrot Cake with Cream Cheese Frosting
- 2 sticks salted butter (1 cup), room temperature
- 1 ¾ cups cane sugar
- 4 large eggs, room temperature
- 3 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon nutmeg
- 2 teaspoon powdered ginger
- 1 ½ cups buttermilk, room temperature
- 2 cups grated carrots
- 1 cup raisins, dark or golden (soaked in ½ C hot water until plump, then drained)
- 4 tablespoons Spiced Apricot & Date Conserve
- Zest one CA lemon
- ¼ cup molasses
- 4 heaping table spoons Spiced Apricot & Date Conserve
- 1 pound cream cheese, room temperature
- ½ cup salted butter, room temperature
- 1 teaspoon pure vanilla extract
- 5 cups powdered sugar
Prepare the pans:
Using vegetable oil lightly oil bottom and sides of two 9 inch baking pans. Cut circles from parchment paper for the bottom of both pans. Set them aside while you prepare the batter.
Prepare the batter:
- Cream together butter, cream cheese, and molasses in the bowl of your mixer. Beat until light and fluffy. Reduce speed and add each egg separately, make sure batter is well mixed before adding another egg. Scrape down sides of the bowl and beat until light and fluffy.
- Sift together flour, baking soda, baking powder and spices in a separate bowl.
- With the mixer on low add in dry ingredients and buttermilk. Alternate dry ingredients with buttermilk making sure the each addition is blended in. Scrape down sides of bowl after each addition.
- Add carrots, raisins and Spiced Apricot Conserve. Blend in by hand. Gently pour batter into pans dividing evenly. Place in preheated oven on 350 for 30-35min. Knife inserted into center should come out clean. Let cake cool for 20 minutes then turn out onto cake racks to thoroughly cool before frosting.
Prepare the icing:
Cream together butter and cream cheese in your missing bowl. Beat until all lumps are gone and mixture is smooth. Reduce speed and blend in the vanilla. Add the powdered sugar one (1) cup at a time. Scrap down sides and beat on medium until light and fluffy.
Frosting & Filling the cake:
- Remove parchment from bottom on both cakes. Place one-half face down on the serving plate. Cover the top of that half with all 4 tablespoons on Spiced Apricot on cake and spread to cover that cake top.
- Next take 1 1/4 cups of frosting place it gently on top of filling. Use a spatula to spread icing, gently and evenly. Place the other half of the cake, face up, on top of the other cake half and generously frost top and sides. You can let the icing on the frosted cake set up for about 1hr in your refrigerator if you wish. Other wise, eat and enjoy. Cake will keep covered for three days at room temperature and one week in the refrigerator.