Recipe

Apricot Orange Bundt Cake Recipe

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Ingredients

Directions

Step #1 Preheat the oven to 350 degrees F, then grease & flour a 6-c Bundt pan.
Step #2 In a large mixing bowl, on high speed, beat the sugar & butter 5 mins or until light & fluffy.
Step #3 Add the eggs, one at a time, beating well after each, & scraping down the sides of the bowl.
Step #4 On lowish speed, add vanilla, apricots, dates, nuts & zest, mixing well.
Step #5 In a medium bowl, whisk together the flour, soda & salt.
Step #6 Into the original large mixing bowl, into the batter, beginning & ending with flour, with the mixer on lowish speed, alternate beating, the flour in fourths & the buttermilk in thirds, & mixing well.
Step #7 Pour the batter into the Bundt pan & bake 45-55 mins or until a toothpick in the center comes out clean.
Step #8 Cool in the pan on a wire rack for 10 mins before inverting cake onto a wire rack over a sheet of foil wrap & remove the pan.
Step #9 Meantime, in a small saucepan, for the glaze, stir this together all the glaze ingredients.
Step #10 Bring to a boil & cook for 3 mins, stirring constantly, until the mixture thickens slightly.
Step #11 Poke holes in the top of the cake with a long, thick skewer at about 1" intervals.
Step #12 Brush the HOT glaze over the top & sides of the cake, then cool completely.
Step #13 Store at about room temp, tightly covered, for up to 3 days.
Step #14 The cake, tightly wrapped, can also be frozen.
Enjoy the Apricot Orange Bundt Cake recipe

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