2 Reviews

I used this recipe to make a layered sheet cake for a company function. It was a smashing hit. I used one layer of apricot curd, the second later with the cream cheese filling. I substitued white grape peach flavored juice for the peach wine, and also added more powdered sugar to the cream cheese frosting, as I wasn't comfortable there was enough body to use it as layer filling. The cake was very moist and fresh flavored, and with the cashews and toasted coconut along the edges, was very showy. A definite hit, I'll make it again.

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mavis.neymeyer June 29, 2005

Very delicious cake. Loved the contrast between the sweetness of the frosting and the lemon flavor. I would of like the flavor of the apricots to come through a little more. I did not have the peach wine, so I used a Riesling. Using the peach wine may well have given it a more apricot flavor. I had a little trouble with the cake sticking to the towel when I tried to reroll it in step 21. I am wondering if,you would slide the cake out of the pan in step 15 leaving the parchment paper intact and roll with the paper between the cake and towel, if it would help. Presentation wise, maybe a little food coloring in the frosting to conteract the whiteness. Would make a lovely Christmas cake roll with colored coconut or colored sprinkles. Overall a great cake. Thank you Rita L.

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Roger/OH April 03, 2005
Apricot Filled Cake Roll