Apricot Orange Bundt Cake
- Reviews 4
Ready In: 1 hr 20 mins
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
- 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.
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