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.