Apricot Orange Bundt Cake

"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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photo by mersaydees photo by mersaydees
photo by mersaydees
photo by KateL photo by KateL
photo by KateL photo by KateL
photo by KateL photo by KateL
Ready In:
1hr 20mins
Ingredients:
16
Serves:
20
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ingredients

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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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Reviews

  1. 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.
     
  2. 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:)
     
  3. 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.
     
  4. mersaydees
    Delicious and fruity! Made as directed. Thanks, Sydney Mike! Made for Aussie New Zealand recipe swap #28.
     
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