Ingredients for Apricot Orange Bundt Cake
- Granulated Sugar
- Unsalted Butter
- 4 large eggs
- 1 teaspoon vanilla extract
- Dates
- Dried Apricot
- Walnuts
- Orange Zest
- All Purpose Flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- Buttermilk
- ⅓ cup orange juice (or a mix of ½ orange juice and ½ triple sec)
- 1 tablespoon lemon juice
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How to Make Apricot Orange Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup apricot nectar, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 cup chopped dried apricots.
- Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze: In a small saucepan, combine ½ cup apricot preserves, ⅓ cup orange juice (or a mix of ½ orange juice and ½ triple sec), and 1 tablespoon lemon juice. Heat over low heat, stirring until smooth.
- Once the cake is completely cool, drizzle the glaze over the top.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
111g
Fat
16g
Carbs
13g
