Apricot Almond Bundt Cake

This cake UNBELIEVABLY GOOD!! Amazing texture, excellent flavor. I'll be making this one again soon and often! (Mine came out taller and not as dark as the one in the picture.)

Very yummy! I made one to share at work tomorrow and I couldn't wait so I had to make a second one just for myself. I love the combination of apricot and almond and I think I will try blueberry preserves next.

WONDERFUL! Lately I've been trying to bake with whole grains, lower fat and lower sugar...so I adapted this recipe by using 1/4 lb butter (1 cube), 1/2 cup unsweetened applesauce, 1 cup sugar, 1 cup Splenda, 1 cup unbleached all-purpose flour, 1 cup whole wheat flour, nonfat yogurt and 10oz juice sweetened apricot orange spread which I spread smooth with the back of a spoon. I think it adapted well...it turned out soft with an almond flavor, the crunch of the nuts and sweetness from the fruit spread. I would suggest using a chunkier fruit preserves as some of mine leaked out the bottom when I removed it from the pan. Freddy Cat says thanks for the cake! Made for the Please Review tag game.

Sydney Mike, I made this cake last night. I used raspberry preserves even though I wanted to use apricot, but I already had the raspberry preserves open. I can't wait to try it with apricot preserves. I found the cake to be moist and tender. I appreciated your instructions regarding making sure the preserves do not touch the side of the pans. In a couple of places the preserves did touch the pan and then stuck to the pan-totally my fault. I think this is an excellent bundt cake and can't wait to make it again. Thank you for posting this moist and tasty bundt cake recipe.

Everyone loved this cake. It was impressive but fairly easy, too! There were no leftovers at my Grandma's birthday this year. Thanks for a great recipe!