Sweet Noodle Kugel with Apricot Jam and Cherries<< Sweet Noodle Kugel with apricot jam and caramelized cherries is a delicious and colorful 'high-rise' kugel recipe baked in a tube pan. Serve this festive lokshun kugel to family and friends at the holidays, shabbat dinner or anytime you feel like preparing something special. Thanks to Susan Zelikovic, a fabulous cook and all-around great person, for this recipe.
Cream butter or margarine together with brown sugar until smooth. Pat into the bottom of a 9” tube pan and up the sides. Cover butter/sugar mixture with cherries and 1/4 cup of almonds distributed evenly over the bottom of the pan. Place the tube pan in the refrigerator while you prepare the rest of the recipe. In a large bowl, beat egg yolks for a minute and stir in the apricot jam. Beat again for a few seconds until eggs and jam are blended. Fold in the cooked noodles to the egg/jam mixture. With clean beaters, beat egg whites until stiff. Fold egg whites into noodle mixture. Spoon one third of the Sweet Noodle Kugel mixture into the prepared tube pan. Sprinkle 1/4 cup almonds, 1 tsp. cinammon and 2 tbsp. sugar over the noodles. Spoon another third of the noodle mixture into the pan. Once again, top with 1/4 cup almonds, 1 tsp. cinnamon and 2 tbsp. sugar. Place final layer of noodles in pan and repeat process. Bake at 350 degrees F for 45-60 minutes, until golden brown. Allow the noodle pudding to cool off. While it is still warm (not hot), loosen sides and invert onto a plate for serving. Once you invert the kugel, the caramelized cherries will be visible. Easy Jewish Recipes would like to share some of your favorite Brunch recipes and other Jewish recipes with its readers - please send them via email to karen@easyjewishrecipes.com or submit using the Contact Info page.
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