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Apricot Pound Cake
Apricot Pound Cake

Apricot Pound Cake

1 Hr(s) 15 Min(s)
15 Min(s) Prep
1 Hr(s) Cook
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.
What You Need
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12 servings
Original recipe yields 12 servings
1-1/2 cups flour
3/4 tsp. CALUMET Baking Powder
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla
2 egg s
6 apricot s, each cut into 8 wedges, divided
2 Tbsp. coarse sugar
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Let's Make It
1
Heat oven to 350°F.
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.
3
Pour into prepared pan; top with remaining apricots.
4
Bake 35 min. Sprinkle with coarse sugar. Bake 15 to 25 min. or until toothpick inserted in center comes out clean. Cool 5 min. Use foil handles to transfer cake from pan to wire rack. Remove foil; cool cake completely.
Kitchen Tips
Tip 1
Special Extra
Serve topped with thawed COOL WHIP Whipped Topping.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 55mg
18%
Sodium 105mg
5%
Total Carbohydrates 33g
12%
Dietary Fibers 1g
4%
Sugars 20g
40%
Protein 4g
8%
Vitamin A
10%
Vitamin C
0%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* 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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