apricot mini pound cakes

Garibaldis: Pound Cakes with Lime-Apricot Glaze and Sprinkles

Garibaldis: Pound Cakes with Lime-Apricot Glaze and Sprinkles

Garibaldis: Panquecitos con Chabacano y Chochitos

Recipe Yield

60 mini pound cakes and about 30 medium-sized ones

Cooking time

27 minutes

Rate this recipe

3.84 from 6 votes

Ingredients

For the pound cakes:

  • 1 lb butter at room temperature
  • 1 1/4 cup sugar
  • 5 eggs at room temperature
  • 4 cups all-purpose flour
  • 1 tbsp baking powder
  • Pinch of salt
  • 3/4 cup heavy whipping cream

For the glaze:

  • 1 cup soft apricot preserve
  • 5 tbsp fresh squeezed lime juice
  • 1 tbsp sugar
  • 1 cup sprinkles

To Prepare

  • Preheat oven to 375 degrees. Butter a set of muffin or mini muffin molds.
  • Cream the butter in a mixer at high speed. Incorporate the sugar and keep on beating until it is well incorporated. Add the eggs, one by one, making sure each one is well incorporated into the mix.
  • In a mixing bowl, combine the all purpose flour with the baking powder and a pinch of salt. Bring the speed of the mixer to low, and slowly add the flour mix, alternating with the heavy cream until well combined.
  • Spoon the batter into the molds up under the rim, as they will puff. Place molds in the oven and bake for 12 to 15 minutes for normal muffin molds and about 10 minutes for mini muffin molds. A toothpick should come out clean when they are ready. Remove from the oven. Once cool enough to handle, remove them from the molds and place them on a plate or cooling rack.
  • In a saucepan set over medium heat, combine apricot preserve, sugar and lime juice. Stir occasionally for a couple minutes until the ingredients are well dissolved. Place chochitos or sprinkles in a large plate or bowl. Holding one pound cake at a time, dunk the top, up to half their height, into the apricot glaze, then gently roll the glazed part with the chochitos or sprinkles. Place them on a platter, let cool and cover. They taste even better the day after!

Comments

6comments inGaribaldis: Pound Cakes with Lime-Apricot Glaze and Sprinkles

  1. NanJams

    Dec 13

    I am not a baker but I had to try this recipe. It was very easy to follow & they were delicious😋

    1. Pati Jinich

      Dec 21

      Awesome! Thanks so much for your feedback, SO glad you liked the Garibaldis 😉

  2. Molly

    Oct 14

    Hola Pati!

    We are not a “sprinkles” family. Must I use them or is there another option?

    Thank you!

    1. Pati Jinich

      Oct 19

      Hey Molly, Garibaldis have to go with “sprinkles” although these ones are different and have a very different texture, you can find them in Amazon under White Nonpareils 😉

  3. Laurie

    May 09

    Patti,
    What is in the dipping bowel? Looks more than sprinkles. Powdered sugar?

    1. Pati Jinich

      May 11

      No Laurie, is just the sprinkles. The apricot glaze gives the garibaldis enough sweetness 😉

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