Walnut-Apricot Pound Cake

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

  • Prep Time 25 min
  • Total Time 4 hr 15 min
  • Servings 24

Ingredients

Cake

3
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
2
cups granulated sugar
1 1/4
cups butter, softened
1
teaspoon vanilla
5
eggs
1/2
cup milk
1/2
cup apricot nectar
1 1/2
cups chopped dried apricots (about 9 oz)
1
cup chopped walnuts

Glaze

1
cup powdered sugar
2
tablespoons butter, softened
1/2
teaspoon vanilla
4
to 6 teaspoons apricot nectar

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.

Expert 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
135mg
135%;
Total Carbohydrate
41g
41%
(Dietary Fiber
1g
1%
  Sugars
27g
27%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
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:
3
*Percent Daily Values are based on a 2,000 calorie diet.