Apricot Layer Cake

1 packageWhite cake dry mix
1 ¼ cupWater
3Egg whites
⅓ cupVegetable oil
1 tablespoonOrange zest
1 tablespoonLemon or orange extract
10-ounce jarB & R Farms Dried Apricot Preserves
½ cupButter
3 ½ - 4 cupsConfectioner's sugar
⅓ cupFresh orange juice
2 tablespoonsB & R Farms Dried Apricot Preserves
¼ cupToasted chopped pecans
B & R Farms Dried Blenheim Apricots for garnish


Preheat oven to 350F.

In a bowl, beat first 6 ingredients on low until moistened. Beat on high until blended, about 2 minutes.

Pour into 2 greased and floured 8" pans. Bake at 350F for 30-35 minutes or until done.

Place on wire rack to cool for 15 minutes. Then remove from pans and cool completely.

Split each cake into half horizontally, and spread cut sides with apricot preserves. Replace tops and set aside.

To prepare the brown butter frosting, cook butter in heavy pan, stirring continuously, over medium heat until butter turns brown (approximately 8 minutes).

Add butter to mixing bowl with the sugar, orange juice and 2 tablespoons apricot preserves. Beat until creamy texture. Frost the lower cake and put the other layer on top of it. Frost the sides and top of the cake.

Sprinkle with nuts and decorate with apricots as desired.

Keep refrigerated until serving.

Serves 8.

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