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    You are in: Home / Recipes / Apricot Orange Bundt Cake Recipe
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    Apricot Orange Bundt Cake

    Apricot Orange Bundt Cake. Photo by mersaydees

    1/4 Photos of Apricot Orange Bundt Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Sydney Mike's Note:

    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!

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    Units: US | Metric

    For the cake

    For the glaze


    1. 1
      Preheat the oven to 350 degrees F, then grease & flour a 6-cup Bundt pan.
    2. 2
      In a large mixing bowl, on high speed, beat the sugar & butter 5 minutes or until light & fluffy.
    3. 3
      Add the eggs, one at a time, beating well after each, & scraping down the sides of the bowl.
    4. 4
      On low speed, add vanilla, dates, apricots, nuts & zest, mixing well.
    5. 5
      In a medium bowl, whisk together the flour, soda & salt.
    6. 6
      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.
    7. 7
      Pour the batter into the Bundt pan & bake 45-55 minutes or until a toothpick in the center comes out clean.
    8. 8
      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.
    9. 9
      Meantime, for the glaze, in a small saucepan, stir together all the glaze ingredients.
    10. 10
      Bring to a boil & cook for 3 minutes, stirring constantly, until the mixture thickens slightly.
    11. 11
      Poke holes in the top of the cake with a long, thick skewer at about 1" intervals.
    12. 12
      Brush the HOT glaze over the top & sides of the cake, then cool completely.
    13. 13
      Store at room temperature, tightly covered, for up to 3 days. The cake, tightly wrapped, can also be frozen.

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    Ratings & Reviews:

    • on September 27, 2008


      5 Stars, perfect apricot-date-walnut orange taste with an invisible but delicious glaze, this was dense, so DH stopped at 1 1/2 slices. With my new Nordicware 30th anniversary heavy aluminum Bundt pan and Kittencal's Pan Release, Professional Pan Coating (Better Than Pam Spray!) #78579, I obtained a picture-perfect Bundt cake that released like a dream. Yes, the Bundt-cake-challenged chef hit a home run! Thanks for sharing, Sydney Mike! Made for September 2008 Veg*n swap.

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    • on February 21, 2007


      This is a definately dense cake, I made exactly as written with no changes, I do think it could have used a 1/2 teaspoon more baking soda but I am giving it 5 stars to taste, this cake only gets better with time! thanks for sharing Syd!...Kitten:)

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    • on February 16, 2007


      Intense and dense, this cake is intense and dense! Lots of fruit, so the cake is very moist. I made this in a silicon cake mold, and I'm glad I did because I don't know if it would have come out of the bundt pan no matter how much a greased it, but with the silicon it popped right out! This was a good cake to have for a mid-morning break with a strong cup of coffee. I think, though, that it's missing some nuts, it would be the absolutely perfect cake if it had some coarsely ground almonds or pecans in it.

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    Read All Reviews (4)


    Nutritional Facts for Apricot Orange Bundt Cake

    Serving Size: 1 (73 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 231.5
    Calories from Fat 65
    Total Fat 7.3 g
    Saturated Fat 3.3 g
    Cholesterol 33.7 mg
    Sodium 79.1 mg
    Total Carbohydrate 40.2 g
    Dietary Fiber 2.1 g
    Sugars 27.9 g
    Protein 3.3 g

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