Ingredients
| all-purpose flour (unsifted): 3 cups |
| baking powder: 1 tsp |
| salt: 1/4 tsp |
| granulated sugar: 2 cups |
| unsalted butter: 1 1/4 cups |
| vanilla extract: 1 tsp |
| eggs: 5 |
| whole milk: 1/2 cup |
| canned apricot nectar: 1/2 cup |
| apricots (halved): 1 1/2 cups (chopped dried) |
| walnuts (chopped): 1 cup |
| powdered sugar (sifted): 1 cup (for Glaze) |
| unsalted butter: 2 Tbl |
| vanilla extract: 1/2 tsp |
| canned apricot nectar: 4 tsp (to 6 teaspoons) |
Walnut-Apricot Pound Cake
Credit: www.bettycrocker.com
User rating:
-
Prep Time
25 min -
Cook Time
90 min -
Servings
24 serving(s)
Tags
Method
- 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.
- 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.
- 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.
- 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.
- 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.