Almond Apricot Bundt Cake
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.
Servings: 16
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 220 |
| pro | 3 g |
| total fat | 11 g |
| sat. fat | 6 g |
| carb | 29 g |
| fibre | 1 g |
| chol | 48 mg |
| sodium | 208 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 8% |
| vit A | 13% |
| vit C | 3% |
| folate | 10% |
-
1/2 cup (125 mL) butter, softened
3/4 cup (175 mL) granulated sugar
2 eggs
1 tbsp (15 mL) grated orange rind
3/4 tsp (4 mL) almond extract
3/4 cup (175 mL) slivered dried apricots
1-1/2 cups (375 mL) all-purpose flour
1/2 cup (125 mL) ground almonds
1-1/2 tsp (7 mL) baking powder
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) salt
1-1/4 cups (300 mL) sour cream
Glaze:
2/3 cup (150 mL) icing sugar
2 tbsp (25 mL) orange juice
1/4 tsp (1 mL) almond extract
Topping:
1 tbsp (15 mL) icing 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 sa< 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
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