Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 eggs separated
- ¾ cup milk
- 17 ounce package pound cake mix
- 30 ounce can apricot halves drained
- 8 ounce package cream cheese softened
- ¼ cup sugar
- dash salt
- 1 teaspoon vanilla
Directions
Beat egg whites until stiff but not dry.
Beat together 2 yolks and milk then add ½ cup to pound cake mix.
Beat 1 minute at medium low speed of electric mixer.
Add remaining milk mixture then beat 2 minutes at medium low speed.
Reserve 8 apricots.
Add remaining drained apricots to batter and mix until fairly broken up.
Fold in beaten egg whites.
Pour into a greased rectangular baking pan.
Combine next 4 ingredients and reserve ½ cup.
Stir remaining egg yolk into remaining cream cheese mixture.
Drop by spoonfuls over cake batter then run spatula through batter for marbled effect.
Bake in preheated 325°F oven for 50 minutes.
Cool in pan on wire rack.
At serving time cut cake into squares.
Serve topped with reserved cream cheese mixture and reserved sliced apricots.
Category:Cathy's Recipes
Category:Cake Recipes
Category:Apricot Recipes
Category:Cream cheese Recipes