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Apricot Orange Bundt Cake

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“I love bundt cakes & this one has been a favorite of mine for over 20 years! *For the 1/3 cup of orange juice in the glaze, I like to use half OJ & half Triple-Sec, or something similar!”
READY IN:
1hr 20mins
SERVES:
20
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees F, then grease & flour a 6-cup Bundt pan.
  2. In a large mixing bowl, on high speed, beat the sugar & butter 5 minutes or until light & fluffy.
  3. Add the eggs, one at a time, beating well after each, & scraping down the sides of the bowl.
  4. On low speed, add vanilla, dates, apricots, nuts & zest, mixing well.
  5. In a medium bowl, whisk together the flour, soda & salt.
  6. Into the original large mixing bowl, with the mixer on low speed, alternate beating, the flour in fourths & the buttermilk in thirds, into the batter, beginning & ending with flour, & mixing well.
  7. Pour the batter into the Bundt pan & bake 45-55 minutes or until a toothpick in the center comes out clean.
  8. Cool in the pan on a wire rack for 10 minutes before inverting cake onto a wire rack over a sheet of foil & remove the pan.
  9. Meantime, for the glaze, in a small saucepan, stir together all the glaze ingredients.
  10. Bring to a boil & cook for 3 minutes, stirring constantly, until the mixture thickens slightly.
  11. Poke holes in the top of the cake with a long, thick skewer at about 1" intervals.
  12. Brush the HOT glaze over the top & sides of the cake, then cool completely.
  13. Store at room temperature, tightly covered, for up to 3 days. The cake, tightly wrapped, can also be frozen.

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