Best Walnut Apricot Bundt Cake Recipes

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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

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

APRICOT ORANGE BUNDT CAKE



Apricot Orange Bundt Cake image

I love bundt cakes & this one has been a favorite of mine for over 20 years! *For the 1/3 cup of orange juice in the glaze, I like to use half OJ & half Triple-Sec, or something similar!

Provided by Sydney Mike

Categories     Dessert

Time 1h20m

Yield 20 serving(s)

Number Of Ingredients 16

1 cup granulated sugar
1/4 lb unsalted butter, room temperature
2 eggs, room temperature
2 teaspoons vanilla extract
1 1/2 cups dates, chopped
1 cup dried apricot, chopped
1/2 cup walnuts, chopped
1 tablespoon orange zest
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1/2 cup granulated sugar
1 tablespoon orange zest
1/3 cup orange juice
1 tablespoon lemon juice

Steps:

  • Preheat the oven to 350 degrees F, then grease & flour a 6-cup Bundt pan.
  • In a large mixing bowl, on high speed, beat the sugar & butter 5 minutes or until light & fluffy.
  • Add the eggs, one at a time, beating well after each, & scraping down the sides of the bowl.
  • On low speed, add vanilla, dates, apricots, nuts & zest, mixing well.
  • In a medium bowl, whisk together the flour, soda & salt.
  • Into the original large mixing bowl, with the mixer on low speed, alternate beating, the flour in fourths & the buttermilk in thirds, into the batter, beginning & ending with flour, & mixing well.
  • Pour the batter into the Bundt pan & bake 45-55 minutes or until a toothpick in the center comes out clean.
  • Cool in the pan on a wire rack for 10 minutes before inverting cake onto a wire rack over a sheet of foil & remove the pan.
  • Meantime, for the glaze, in a small saucepan, stir together all the glaze ingredients.
  • Bring to a boil & cook for 3 minutes, stirring constantly, until the mixture thickens slightly.
  • Poke holes in the top of the cake with a long, thick skewer at about 1" intervals.
  • Brush the HOT glaze over the top & sides of the cake, then cool completely.
  • Store at room temperature, tightly covered, for up to 3 days. The cake, tightly wrapped, can also be frozen.

Nutrition Facts : Calories 231.6, Fat 7.3, SaturatedFat 3.3, Cholesterol 33.7, Sodium 79.1, Carbohydrate 40.2, Fiber 2.1, Sugar 27.9, Protein 3.3

CREAM CHEESE -APRICOT CAKE WITH CREAM CHEESE ICING



Cream cheese -Apricot Cake with Cream Cheese Icing image

I adapted this recipe from an old new England magazine about 8 years ago. This recipe was from a country Inn in VT. Cream cheese is mixed in to the batter. It is a really buttery sweet cake,and very tasty. I added a Cream Cheese icing. That puts it over the top. My daughters says it's addictive.Great with a cup of coffee after...

Provided by Nor Mac

Categories     Fruit Desserts

Time 1h30m

Number Of Ingredients 16

2 c water for (apricot and raisins)
1/2 c chopped up dried apricots cut in to small pieces
1/2 c golden raisins
2 c sugar -divided
8 oz softened cream cheese
1 c butter(2 sticks)softeneed
1/2 Tbsp vanilla
4 large eggs
2 c all purpose flour sifted
1/2 Tbsp baking powder
1/2 c chopped walnuts,or chopped pecans
CREAM CHEESE ICING
4 oz cream cheese
1/2 c powdered sugar
1 tsp vanilla extract
4 Tbsp milk

Steps:

  • 1. HEAT OVEN TO 325 DEGREE'S IN A SAUCEPAN COMBINE 1/4 CUP OF SUGAR WITH THE CHOPPED APRICOTS AND GOLDEN RAISINS. BOIL REDUCE HEAT TO SIMMER FOR 20 MINUTES.WHILE SIMMERING WORK ON THE REST OF CAKE.
  • 2. IN A LARGE BOWL BEAT THE CREAM CHEESE,BUTTER,AND VANILLA UNTIL LIGHT AND FLUFFY. ADD 1 1/2 CUPS OF SUGAR AND CONTINUE TO BEAT UNTIL LIGHT. ADD EGGS 1 AT A TIME.BEAT IN WELL BEFORE EACH EGG IS PUT IN.
  • 3. DRAIN THE APRICOTS AND RAISINS AND LET COOL.
  • 4. SIFT IN THE FLOUR AND BAKING POWDER,AND REMAINING 1/4 CUP OF SUGAR.ADD GRADUALLY TO THE CREAM MIXTURE. COMBINE WELL.
  • 5. FOLD IN THE COOLED APRICOTS,RAISINS,AND NUTS.PUT IN A GREASED AND FLOURED BUNDT PAN AND BAKE 60-70 MINUTES,OR UNTIL PICK COMES OUT CLEAN.COOL AT LEAST 20 MINUTES BEFORE REMOVING FROM PAN.TURN OUT TO A WIRE RACK TO FINISH COOLING.
  • 6. Make Cream cheese icing. Combine all ingredients until smooth. Drizzle over cake. Let icing set.Cut,and serve.

WALNUT APRICOT BUNDT CAKE



Walnut Apricot Bundt Cake image

This honey-sweetened cake, with dried apricots, walnuts and a hint of orange, is just sweet enough to serve for dessert. But my favorite place for it is at the breakfast or brunch table, or with afternoon tea.

Provided by Martha Rose Shulman

Categories     brunch, dinner, snack, cakes

Time 2h

Yield 16 servings

Number Of Ingredients 14

100 grams / 1/2 cup dried apricots
Boiling water
383 grams / about 3 cups whole wheat flour
3/4 teaspoon fine sea salt
1 tablespoon baking powder
1 1/4 teaspoons baking soda
3 eggs, at room temperature
1 1/2 cups / 355 milliliters buttermilk
1/2 cup / 118 milliliters soaking water from apricots
145 grams / 5 ounces / 1 1/4 sticks unsalted butter, melted
1/2 cup / 118 milliliters mild honey, such as clove
1 3/4 teaspoons vanilla extract
2 teaspoons orange flower water (optional)
75 grams / 2/3 cup walnuts, coarsely chopped

Steps:

  • Place apricots in a bowl and pour on boiling water to cover. Let steep 10 to 15 minutes. Place a strainer over a bowl and drain apricots. Measure out 1/2 cup of the soaking water and set aside (discard the rest). Cut apricots into 1/4-inch pieces.
  • Heat oven to 350 degrees. Butter a Bundt pan and lightly dust with flour. Sift together flour, salt, baking powder and baking soda into a large bowl or the bowl of a stand mixer. In another large bowl beat together eggs, buttermilk, soaking water from the apricots, melted butter, honey, vanilla and optional orange flower water.
  • If using a stand mixer, fit with the paddle and beat at low speed for about 30 seconds, then add liquids and beat for about 1 minute, or until thoroughly combined. Stop machine, scrape bottom of bowl with a spatula to bring up any unmixed flour, and beat for another minute on low speed. If using a bowl and whisk, whisk together dry ingredients, then whisk in wet ingredients until smooth. The mixture should be thick and, in the perfect words of Peter Reinhart, "soupy." Stir in apricots and walnuts.
  • Scrape batter into prepared Bundt pan and place in oven. Set timer for 45 minutes. Rotate pan 180 degrees and bake for another 25 to 35 minutes, until cake is nicely browned and a toothpick comes out clean when inserted. Remove from oven and allow to rest in pan for 10 to 15 minutes, then invert onto a rack and allow to cool completely.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 233 milligrams, Sugar 5 grams, TransFat 0 grams

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