Walnut-Apricot Pound Cake

Check out this pound cake packed with walnut and apricot – a delicious treat made using Gold Medal® flour.

Prep Time

Minutes

Total Time

4:15

Hrs:Mins

Makes

servings

Cake

cups Gold Medal® all-purpose flour

teaspoon baking powder

1/4

teaspoon salt

cups granulated sugar

1 1/4

cups butter, softened

teaspoon vanilla

eggs

1/2

cup milk

1/2

cup apricot nectar

1 1/2

cups chopped dried apricots (about 9 oz)

cup chopped walnuts

Glaze

cup powdered sugar

tablespoons butter, softened

1/2

teaspoon vanilla

to 6 teaspoons apricot nectar

Heat oven to 325°F. Spray 10-inch angel food (tube) cake pan with baking spray with flour. Wrap foil around bottom of pan to prevent leaking.
In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, 1 1/4 cups butter, 1 teaspoon vanilla and the eggs with electric mixer on low speed 30 seconds. Beat on high speed 5 minutes, scraping bowl occasionally. On low speed, beat in flour mixture alternately with milk and 1/2 cup apricot nectar.
Set aside 2 tablespoons of the apricots for topping along with 1/4 cup of the walnuts. Stir remaining apricots and walnuts into batter. Spread in pan.
Bake 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove cake from pan to cooling rack. Cool completely, about 2 hours.
In small bowl, mix powdered sugar, 2 tablespoons butter and 1/2 teaspoon vanilla. Using whisk, mix in 4 to 6 teaspoons apricot nectar, 1 teaspoon at a time, until smooth and consistency of thick syrup. Drizzle glaze over top of cake; spread with spatula or back of spoon, letting some glaze drizzle down side. Sprinkle reserved apricots and walnuts on top of cake.

Makes 24 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Tips

Look for apricot nectar in cans in the fruit juice aisle at your grocery store.

Have pecans on hand instead of walnuts? They would be delicious in this cake as well.

Nutrition Information:

1 Serving (1 Serving)

Calories 320

(Calories from Fat 140),

Total Fat 15g

(Saturated Fat 7g,
Trans Fat 0g),

Cholesterol 75mg;
Sodium 135mg;
Total Carbohydrate 41g

(Dietary Fiber 1g,
Sugars 27g),

Protein 4g;

Percent Daily Value*:

Exchanges:

1 Starch;
0 Fruit;
1 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Walnut-Apricot Pound Cake

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens