Walnut-Apricot Spice Cake

Walnut-Apricot Spice Cake

This gorgeous Walnut-Apricot Spice Cake graced the cover of our Sept/Oct 2016 issue of TeaTime!

Walnut-Apricot Spice Cake
Yield: 16 to 20 servings
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Ingredients
  1. 2 cups cake flour
  2. 2 teaspoons baking powder
  3. ½ teaspoon salt
  4. ½ teaspoon ground cinnamon
  5. ½ teaspoon ground ginger
  6. ½ teaspoon ground allspice
  7. ¼ teaspoon baking soda
  8. ¼ teaspoon ground nutmeg
  9. ⅛ teaspoon ground black pepper
  10. ½ cup unsalted butter, softened
  11. ½ cup sugar
  12. 3 tablespoons molasses
  13. 1 large egg
  14. 1 cup plus 2 tablespoons sour cream
  15. 1 recipe Walnut-Sherry Filling (recipe follows)
  16. 1 recipe Vanilla Buttercream (recipe follows)
  17. 2 cups finely chopped toasted walnuts
  18. ½ cup apricot preserves, melted
Instructions
  1. Preheat oven to 350°.
  2. Spray 2 (9-inch) round cake pans with baking spray with flour.
  3. In a medium bowl, combine flour, baking powder, salt, cinnamon, ginger, allspice, baking soda, nutmeg, and black pepper, whisking well.
  4. In a large mixing bowl, combine butter, sugar, and molasses. Beat 
at high speed with a mixer for 3 minutes. Add egg, beating until well combined.
  5. Add flour mixture to butter mixture in thirds, alternately with
 sour cream, beating at low speed until just incorporated. Divide batter between prepared cake pans, smoothing tops with an offset spatula. Tap pans on countertops to level and reduce air bubbles.
  6. Bake until edges of layers are golden brown and a wooden pick inserted in the centers comes out clean, approximately 13 minutes. Let layers cool in pans for 10 minutes. Turn out onto wire cooling racks, and let cool completely.
  7. Place one layer (top side up) on a cake plate. Using an offset spatula, spread a thick, even layer of Walnut-Sherry Filling onto cake. Top with remaining cake layer (top side down).
  8. Using an offset spatula, spread a thick layer of Vanilla Buttercream onto sides of cake. Press nuts onto sides of cake.
  9. Leaving a ½-inch border around edge, spread apricot preserves onto top of cake.
  10. Place remaining frosting in a pastry bag fitted with a large open-star tip (Wilton #1M). Pipe a decorative scroll border onto edge of cake.
  11. Store cake in a covered container in the refrigerator for up to a day. For best flavor and texture, let come to room temperature before serving.
TeaTime Magazine https://www.teatimemagazine.com/
Walnut-Sherry Filling
Yield: 1 cup
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Ingredients
  1. 1 cup Vanilla Buttercream (recipe follows)
  2. ½ cup finely chopped toasted walnuts
  3. 4 teaspoons dry sherry (not cooking sherry)
Instructions
  1. In a medium mixing bowl, combine buttercream, walnuts, and sherry, stirring well. Use immediately, or cover and refrigerate until needed. Let sit at room temperature to soften before using.
TeaTime Magazine https://www.teatimemagazine.com/
Vanilla Buttercream
Yield: 3 cups
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Ingredients
  1. 5 cups confectioners’ sugar
  2. ½ cup unsalted butter, softened
  3. ½ teaspoon vanilla extract
  4. ¼ teaspoon salt
  5. ¼ cup whole milk
Instructions
  1. In a large mixing bowl, combine confectioners’ sugar, butter, vanilla extract, salt, and milk. Beginning at medium-low speed and gradually increasing to high speed, beat with a mixer until smooth and fluffy.
  2. Use immediately, or cover and refrigerate until needed. Let sit at room temperature until soft enough to use. Beat with a mixer for 1 minute before using.
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime, September/October 2016

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!

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