Walnut Apricot Bundt Cake Recipes

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.

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.

Steps:

• In a large bowl, combine the fruits, nuts, honey, water and lemon juice; set aside. , In another large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Fold into fruit mixture. Combine dry ingredients; gradually fold into the fruit mixture until evenly coated. Pour into two greased and waxed paper-lined 9x5-in. loaf pans. , With a shallow pan of water in the bottom of the oven, bake at 275° for 2-1/2 hours or until cake tests done. Cover with foil during the last 30 minutes. , Cool 10 minutes; remove to wire rack to cool completely. Remove waxed paper and wrap each cake in foil. Place in plastic bags and store in a cool, dry place.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Mix brown sugar and melted butter in a small bowl and spread evenly over the pan.
• Pat the apricot slices with a paper towel to soak up any excess liquid. Line them on the bottom of the pan.
• Sift flour, baking powder, salt, and cinnamon together in a bowl.
• Beat white sugar and softened butter in a bowl using an electric mixer until creamy and fluffy. Beat in eggs until thoroughly mixed. Add the flour mixture, sour cream, water, and vanilla extract. Beat well. Spread the batter evenly into the prepared pan.
• Bake in the center of the preheated oven, about 45 minutes.