WALNUT-APRICOT POUND CAKE

Walnut-Apricot Pound Cake image

Check out this pound cake packed with walnut and apricot - a delicious treat made using Gold Medal® flour.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 4h15m

Yield 24

Number Of Ingredients 15

Ingredients

3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups granulated sugar
1 1/4 cups butter, softened
1 teaspoon vanilla
5 eggs
1/2 cup milk
1/2 cup apricot nectar
1 1/2 cups chopped dried apricots (about 9 oz)
1 cup chopped walnuts
1 cup powdered sugar
2 tablespoons butter, softened
1/2 teaspoon vanilla
4 to 6 teaspoons apricot nectar

Steps:

Heat oven to 325°F. Spray 10-inch angel food (tube) cake pan with baking spray with flour. Wrap foil around bottom of pan to prevent leaking.
In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, 1 1/4 cups butter, 1 teaspoon vanilla and the eggs with electric mixer on low speed 30 seconds. Beat on high speed 5 minutes, scraping bowl occasionally. On low speed, beat in flour mixture alternately with milk and 1/2 cup apricot nectar.
Set aside 2 tablespoons of the apricots for topping along with 1/4 cup of the walnuts. Stir remaining apricots and walnuts into batter. Spread in pan.
Bake 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove cake from pan to cooling rack. Cool completely, about 2 hours.
In small bowl, mix powdered sugar, 2 tablespoons butter and 1/2 teaspoon vanilla. Using whisk, mix in 4 to 6 teaspoons apricot nectar, 1 teaspoon at a time, until smooth and consistency of thick syrup. Drizzle glaze over top of cake; spread with spatula or back of spoon, letting some glaze drizzle down side. Sprinkle reserved apricots and walnuts on top of cake.

Nutrition Facts : Calories 320, Carbohydrate 41 g, Cholesterol 75 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 27 g, TransFat 0 g