Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Almond Apricot Bundt Cake




Source of Recipe


By The Canadian Living Test Kitchen


List of Ingredients




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


Recipe



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.