Tuesday, February 9, 2016

Raspberry Apricot Vanilla Cakes

Since the kids are on a wedding diet, I like to make them a treat on the weekends.  Last weekend I made these cakes for them.  These are individual cakes which I made in my small springform pans.
 I used this recipe:

2 cups all-purpose flour
1  1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt

1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract

2 eggs
Bake at 350 degrees for 25-30 minutes.

 Cut them in half and brush them with almond flavored simple syrup, then brush with apricot jam.  I made a basic buttercream frosting to which I added 1/3 cup of raspberry jam. This flavors it and adds color.  Add a layer of frosting on top of the apricot jam.

 I made a double recipe of the frosting and piped the tops of four cakes and I still ran out of frosting.  It takes a lot more frosting to make these small cakes.

 These cakes stay moist for days.  I gave one to my daughter 4 days after I made them and she said she thought it tasted very fresh.  I refrigerate these in warm weather.

My husband didn't mind eating the plain ones.  The fancy ones went to the kids.

9 comments:

laurie said...

what a delicious combo,,look pretty too!

Alice said...

Years ago, I made a Royal Chambord cake for Christmas.(Chambord is a raspberry liquior). I think between the cake and the frosting, there was over 2 1/2 pounds of butter in it!

thecottagebythecranelakethree said...

I want some :-) :-) They look truly delicious!

have a great day!

Christer.

Mary Ann said...

I never have used jam in a cake, and I'm making one on Thursday. I'll try it!

Guillaume said...

That looks really delicious.

Dubravka Belogrlic said...

Make cupcakes all the time.Never tried this combination of fruits.Does sound and look good.

dkzody said...

These look just the kind of cake I LOVE.

Magic Love Crow said...

I'll have one! They look so good! And, they look pretty too!

Tikkun said...

Lucky kids! And even hubby who only gets the plain ones! I'd settle for those...:)