Skip to Content
Menu

Walnut-Apricot Pound Cake

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Feb 1, 2011
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
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
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

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
3
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved