Apricot Jam Cake by grizzlybiscuit

[BakerAunt]

APRICOT JAM CAKE
Submitted by grizzlybiscuit on August 28, 2008 at 4:00 pm

This is a very easy cake to make and the results are flawless! You can sub many different types of Jams in place of the apricot! Also you can vary the size of cake pan you use to bake it in so as to change the appearance of the cake itself completely. Nothing but smiling faces with this one!!! It is definitely a winner hands down!!!

CAKE:
Step I
2 cups sifted cake flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp grated nutmeg
1/4 tsp ground allspice

Step II
1.5 sticks butter
1 cup sugar
1 tsp vanilla extract
3 whole eggs
1/2 cup sour cream
1 cup apricot jam or preserves
3/4 cup chopped pecans or walnuts(lightly toasted)
1 8oz package of cream cheese, softened
1/2 stick butter, softened
16oz 10x sugar sifted
1/2 cup apricot jam or preserves
1 tsp vanilla extract
1 Tbs. fresh lemon juice
1/4 tsp salt

CAKE:
In a large bowl sift together twice: cake flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice and set aside.

In another mixing bowl start by creaming together butter and sugar until light and fluffy, add in eggs one at a time and mix well after each addition. Next, fold in the sour cream and the jam or preserves and vanilla.

Now add the lightly toasted & coarsely chopped nuts with the dry, & gently fold it all in with the wet ingredients and mix until smooth.

Scale in half between 2 cake pans and bake 20-25 min or until a toothpick inserted in the center comes out clean. Cool 10 min on a wire rack, and then remove the cake layers from the pans and cool until room temperature.

FROSTING:
Cream butter & cream cheese until smooth, then slowly fold in 10x sugar. Add preserves, lemon juice, salt and vanilla, and mix 2 minutes until smooth.

Now, to assemble the cake. Although it is not really necessary, I think the best approach is to place the cake layers and the icing in the fridge overnight to cool completely. This way the icing will firm up slightly and the cake will set up enough so that when you go to cut it....it won't fall apart!

SET UP:
Cut each layer in half

bottom layer-cut side up--moderate amount of icing

second layer-cut side up--moderate amount of icing

third layer-cut side up--moderate amount of icing

top layer-cut side down--Spread remaining icing all over top and sides of cake.

Now, if you want, you could pass up folding the 1/2 cup of jam called for in the icing recipe and thin it down slightly, strain it, and pipe it out of a small pastry bag--made from a glad sandwich bag with the tip snipped off one of the corners--in concentric circles on the top of the cake for a nice effect. Now, take a large toothpick or small skewer and draw lines back and forth into the center of the cake.
You can also sub any other flavor of jam and nut combo you like:

Strawberry -almond
pineapple-macadamia
apricot-pecan
cranberry-walnut
raspberry-hazelnut (seeds removed)
etc., etc.

And also you are not limited to just using 9" cake pans; just use any shape you have on hand to make it a little different!

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