Check out this pound cake packed with walnut and apricot – a delicious treat made using Gold Medal® flour.
Walnut-Apricot Pound Cake
- Prep Time 25 min
- Total 4 hr 15 min
- Servings 24
- Ingredients 15
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

Make With
Gold Medal Flour
Instructions
-
Step1Heat 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.
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Step2In 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.
-
Step3Set 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.
-
Step4Bake 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.
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Step5In 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.
Nutrition
320
Calories
15g
Total Fat
4g
Protein
41g
Total Carbohydrate
27g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 320
- Calories from Fat
- 140
- Total Fat
- 15g
- 23%
- Saturated Fat
- 7g
- 37%
- Trans Fat
- 0g
- Cholesterol
- 75mg
- 24%
- Sodium
- 135mg
- 6%
- Potassium
- 160mg
- 5%
- Total Carbohydrate
- 41g
- 14%
- Dietary Fiber
- 1g
- 6%
- Sugars
- 27g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 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 Choice
3Tips from the Betty Crocker Kitchens
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