Apricot Orange Bundt Cake

Submitted by Sydney Mike

"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!"

 

• Ready In: 1hr 20mins
• Ingredients: 16
• Serves: 20

ingredients

• For the cake

• 1 cup granulated sugar
• 1⁄4 lb unsalted butter, room temperature
• 2 eggs, room temperature
• 2 teaspoons vanilla extract
• 1 1⁄2 cups dates, chopped
• 1 cup dried apricot, chopped
• 1⁄2 cup walnuts, chopped
• 1 tablespoon orange zest
• 2 cups all-purpose flour
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 3⁄4 cup buttermilk

• For the glaze

• 1⁄2 cup granulated sugar
• 1 tablespoon orange zest
• 1⁄3 cup orange juice
• 1 tablespoon lemon juice

directions

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

Reviews

[KateL]

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 Recipe #78579 #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.

 

[Kittencalrecipezazz]

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:)

 

[Mirj2338]

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.

 

[mersaydees]

Delicious and fruity! Made as directed. Thanks, Sydney Mike! Made for Aussie New Zealand recipe swap #28.