Apricot-Filled Cream Cheese Pound Cake

• 2 cups cake flour
• 1-1/2 tsp. Magic Baking Powder
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 3/4 cup butter, softened
• 1 cup granulated sugar
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1/4 cup water
• 4 eggs
• 3/4 cup apricot jam
• 2 tsp. icing sugar

1. Heat oven to 325F.
2. Combine flour and baking powder.
3. Beat cream cheese and butter in large bowl with mixer until creamy.
4. Add granulated sugar; beat until light and fluffy.
5. Add dry pudding mix and water; mix well.
6. Add eggs, 1 at a time, mixing well after each addition.
7. Gradually add flour mixture, beating on low speed after each addition until well blended.
8. Pour 2/3 of the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
9. Use back of spoon to make "trench" in centre of batter; spoon jam into trench.
10. Cover with remaining batter.
11. Gently spread batter to completely cover jam, being careful not to allow jam to touch sides of pan.
12. Bake 1 hour 15 min.
13. to 1 hour 25 min.
14. or until toothpick inserted near centre of cake comes out clean.
15. Cool cake in pan 15 min.
16. Loosen cake from sides of pan with knife.
17. Invert onto wire rack; gently remove pan.
18. Cool cake completely.
19. Sprinkle with icing sugar just before serving.

cake flour, baking powder, cream cheese, butter, sugar, water, eggs, apricot jam, icing sugar

Taken from www.kraftrecipes.com/recipes/apricot-filled-cream-cheese-pound-cake-186026.aspx (may not work)