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    You are in: Home / Recipes / Apricot Breakfast Cake Recipe
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    Apricot Breakfast Cake

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on November 13, 2010

      DH and I thought this was so tasty! I substituted whole wheat flour, lemon extract and craisins (for the raisins) because that's what I had on hand; and I added some frozen wild blueberries too. Just before putting it into the oven I covered the top with some brown sugar that got crunchy while baking. Thanks for posting!

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    • on October 08, 2008

      Delicious, moist cake! It doesn't make enough batter, though, to fill my particular Bundt pan. Next time I will experiment with doubling the recipe and see how it turns out.

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    • on July 22, 2007

      DH and I liked this very much. I tried the recipe because of the unusual ingredients. I used dried cherries rather than raisins because that's what I have on hand. This is a dense cake but not tough. We will make again. Thanks for posting.

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    • on February 25, 2005

      This cake smells wonderful , looks wonderful, but is quite heavy inside. It is edible and the taste is good. Instructions were good, except the salt was not memtioned in the instructions, consquently I forgot to put it in, don't think it made much difference. Too bad it wasn't just a bit lighter. Thanks for sharing, good luck in the contest.

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    • on February 25, 2005

      This was a great breakfast treat, I plan to add this to my "Tuesday Morning Breakfasts" public cookbook after the contest. I made this for my parents, kids and DH for breakfast before I went to school and there was not a crumb left when I got home, lol! I used a red rose tea bag and it was really good. Thanks for posting!

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    • on February 19, 2005

      This was a "hit" with DH and me. The batter smelled so wonderful - it's a wonder it made it to the oven. The taste is perfect with coffee or hot tea! I made the first step in the evening and set the apricot pieces and strained juice (I used a mixture of Orange/Pekoe and Constant Comment tea) separately in the fridge till the morning. I must be slow in the kitchen because my prep time was closer to 30 minutes. Great recipe!!

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    • on February 12, 2005

      The only change I did was I use Chai tea as to get a hint of spice throught the cake. It is a short cake as stated in the discription. Not overly sweet. Has lots of fruit which could have been cut back a bit. Close to a fruit cake but not as dense. Love the almond with the apricots. Go`s well together. Made the cake in a food processor. After beating the butter and sugar is when I added the eggs then followed with the rest.

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    Nutritional Facts for Apricot Breakfast Cake

    Serving Size: 1 (108 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 395.1
     
    Calories from Fat 137
    34%
    Total Fat 15.2 g
    23%
    Saturated Fat 9.0 g
    45%
    Cholesterol 84.7 mg
    28%
    Sodium 388.6 mg
    16%
    Total Carbohydrate 59.2 g
    19%
    Dietary Fiber 2.6 g
    10%
    Sugars 37.6 g
    150%
    Protein 7.2 g
    14%

    The following items or measurements are not included:

    tea bags

    lemons, zest of

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