Almond Apricot Bundt Cake

By The Canadian Living Test Kitchen

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This recipe makes 16 servings

Nutritional Info
Per serving: about	-
cal	220220 cal
pro	3 g3g pro
total fat	11 g11g total fat
sat. fat	6 g6g sat. fat
carb	29 g29g carb
fibre	1 g1g fibre
chol	48 mg48mg chol
sodium	208 mg208mg sodium
% RDI:	-
calcium	44 calcium
iron	88 iron
vit A	1313 vit A
vit C	33 vit C
folate	1010 folate

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Among the wide selection of decorative cake pans available today, you can choose a rose, cathedral or star burst tube pan, a daisy rectangular pan or the familiar Bundt pan.

Ingredients

1/2 cup butter , softened1/2 1/2cup cupbutter, softened
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
2 eggs 2 2eggeggs
1 tbsp grated orange rind 1 1tbsp tbspgrated orange rind
3/4 tsp almond extract 3/4 3/4tsp tspalmond extract
3/4 cup slivered dried apricots 3/4 3/4cup cupslivered dried apricotdried apricots
1-1/2 cups all purpose flour 1-1/2 1-1/2cups cupsall purpose flour
1/2 cup ground almonds 1/2 1/2cup cupground almonds
1-1/2 tsp baking powder 1-1/2 1-1/2tsp tspbaking powder
1 tsp baking soda 1 1tsp tspbaking soda
1/4 tsp salt 1/4 1/4tsp tspsalt
1-1/4 cups sour cream 1-1/4 1-1/4cups cupssour cream
Glaze
2/3 cup icing sugar 2/3 2/3cup cupicing sugar
2 tbsp orange juice 2 2tbsp tbsporange juice
1/4 tsp almond extract 1/4 1/4tsp tspalmond extract
Topping
1 tbsp icing sugar 1 1tbsp tbspicing sugar

Preparation

Grease 10-cup (2.5 L) decorative tube pan or Bundt pan; set aside.

In bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in orange rind and almond extract. Stir in apricots. In separate bowl, whisk together flour, ground almonds, baking powder, baking soda and salt ; stir half into butter mixture. Stir sour cream into butter mixture; stir in remaining flour mixture. Scrape into prepared pan.

Bake in centre of 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 45 minutes. Let cool in pan on rack for 10 minutes. Remove from pan to rack.

Glaze: In small bowl, whisk together icing sugar, orange juice and almond extract; brush over hot cake. Let cool completely. (Make-ahead: Cover with plastic wrap; store at room temperature for up to 24 hours. Or freeze in airtight container for up to 1 month.)

Topping: Using sieve, dust with icing sugar.

Source : Canadian Living Magazine: May 2004