Apricot Orange Bundt Cake Recipe

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

How to Make Apricot Orange Bundt Cake

1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
2. In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
3. Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
4. In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
5. 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.
6. Stir in 1 cup chopped dried apricots.
7. 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.
8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
9. 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.
10. Once the cake is completely cool, drizzle the glaze over the top.