Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

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Saturday, January 19, 2013

Apricot Coconut Ring Cake

This recipe came from an old 1967 edition of 
Jiffy Cooking by Better Homes and Gardens.

From the first time I saw a picture of this cake, I wanted to make it!  So, really,...why did it take me 46 years to get around to making it!? Simple!!!!-- It's because I have more time these days to 'experiment' with baking things on my list of want-to-bakes!!

Once this cake was done, I liked everything about this cake EXCEPT for the fact that the halves of Apricots end up looking like the 'orangish' EGG YOLKS from our free-range chickens!   Because of that, when I make this cake again, I will be slicing the Apricot halves before adding them. 


2 of 15 oz. cans Apricot halves (well drained, but SAVE the juice!)
3 tablespoons butter
1/3 cup brown sugar
3 tablespoons saved/reserved Apricot juice/syrup
2/3 cup flaked coconut
1 box of white cake mix (prepared with the usual egg whites, water and oil)
1 tablespoon cornstarch
2 tablespoon brown sugar
Remainder of saved/reserved Apricot juice/syrup

  1. Drain Apricots, reserving (setting aside) syrup.
  2. Combine 3 tablespoons butter, 3 tablespoons saved/reserved Apricot juice/syrup, and 1/3 cup brown sugar; heat until butter melts and sugar dissolves.
  3. Pour into a greased/sprayed tube pan (I used a one-piece non-stick kind of angel food pan).
  4. Sprinkle coconut evenly over that.
  5. Prepare cake mix according to package directions; spoon cake batter over coconut.   Bake on middle shelf in a 350-degree oven for about 45-50 minutes, or until done.  (I checked for 'doneness' with a very thin/pointed wooden skewer).
  6. Cool for about 3 minutes; invert on plate.  Remove pan.
  7. Place well-drained apricots on top of the coconut layer.  Because I used an angel-food cake pan to bake this, I just piled the EXTRA Apricot halves into the center hole of the cake.
  8. Prepare glaze:  For glaze, mix 1 Tbsp.cornstarch and 2 tablespoons brown sugar in saucepan.  Add remaining apricot juice/syrup.  Bring to boil.  Cook until mixture is thickened (about five minutes?).  Spoon thickened hot/warm glaze over the top of cake and fruit, letting some run down the sides.
  9. Some may prefer to enjoy this cake while it's warm-- I liked mine best after it cooled for a few hours because the very tender cake part then firmed up a bit.  Suit yourself.

This cake reminds me a little of the 
Pineapple Upside Down cakes-- 
yes, but ...with an APRICOT flavor! 

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