Apricot Orange Bundt Cake Recipes

ORANGE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees and spray a 10 cup bundt pan with baking spray.
• Sift together the flour, baking powder, baking soda, and salt.
• Add the butter and sugar to your stand mixer on medium speed until lightened in color and fluffy, about 3 minutes.
• Add in the eggs one at a time, then add the vanilla extract and orange zest.
• In a bowl, combine orange juice and buttermilk.
• To your stand mixer, on the lowest speed setting add in half of the orange juice mixture, then half the flour mixture.
• Add in the the remaining of the orange juice mixture and the remaining flour until just combined.
• Pour the batter into you bundt cake pan and bake 50-55 minutes.
• Let cake cool at least 20 minutes before removing from bundt pan.

WALNUT APRICOT BUNDT CAKE

Steps:

• Place apricots in a bowl and pour on boiling water to cover. Let steep 10 to 15 minutes. Place a strainer over a bowl and drain apricots. Measure out 1/2 cup of the soaking water and set aside (discard the rest). Cut apricots into 1/4-inch pieces.
• Heat oven to 350 degrees. Butter a Bundt pan and lightly dust with flour. Sift together flour, salt, baking powder and baking soda into a large bowl or the bowl of a stand mixer. In another large bowl beat together eggs, buttermilk, soaking water from the apricots, melted butter, honey, vanilla and optional orange flower water.
• If using a stand mixer, fit with the paddle and beat at low speed for about 30 seconds, then add liquids and beat for about 1 minute, or until thoroughly combined. Stop machine, scrape bottom of bowl with a spatula to bring up any unmixed flour, and beat for another minute on low speed. If using a bowl and whisk, whisk together dry ingredients, then whisk in wet ingredients until smooth. The mixture should be thick and, in the perfect words of Peter Reinhart, "soupy." Stir in apricots and walnuts.
• Scrape batter into prepared Bundt pan and place in oven. Set timer for 45 minutes. Rotate pan 180 degrees and bake for another 25 to 35 minutes, until cake is nicely browned and a toothpick comes out clean when inserted. Remove from oven and allow to rest in pan for 10 to 15 minutes, then invert onto a rack and allow to cool completely.

CARROT BUNDT® CAKE WITH ORANGE-BOURBON GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch (12-cup) fluted tube pan (such as Bundt®).
• Combine flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger in a medium bowl.
• Beat sugar, eggs, oil, and vanilla extract together in a separate bowl until slightly lightened in color. Add carrots and stir to coat. Fold in dry ingredients with a rubber spatula or large spoon until just barely combined with some small clumps; don't use a hand mixer. Pour batter into the prepared pan.
• Bake in the preheated oven until a knife inserted into the middle comes out mostly clean, 40 to 50 minutes. Transfer pan to a cooling rack and let cool, right-side up, for 15 minutes. Invert pan onto a plate and gently tap to remove the cake. Let cool completely.
• While cake is cooling, whisk butter, orange juice, orange zest, and bourbon together in a small saucepan over medium heat for glaze until boiling. Boil to fuse flavors, about 1 minute. Remove from heat and add powdered sugar, a small amount at a time, whisking until smooth before adding more. When glaze is at your desired consistency, liberally spoon over mostly-cooled cake.

GLAZED APRICOT,ORANGE,LEMON BUNDT CAKE

Steps:

• Grease and flour a 10" Tube Pan.
• Preheat oven to 325 degrees.
• Combine cake mix, lemon flavoring, orange concentrate, sugar, nectar, oil in a large bowl. Use a beater, mix at medium speed for about 2 minutes.
• 4. Add 4 eggs one at a time and beating after each.
• 5. Pour carfully into the greased,floured tubed pan.
• 6. Bake for one hour or until cake springs back when lightly touched.
• 7. Remove cake from oven; let cool. Then flip over from tube pan, invert and place on dish. Store in cake pan.
• Glaze: Blend about 2 cups powdered sugar, 1/2 tsp lemon juice, and 1 tablespoon frozen orange concentrate. Mix well and drizzle over cake and sides. Cake freezes well and remains moist.

APRICOT ALMOND BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F, then greast & flour 10" bundt pan.
• With electric mixer, cream together the butter & sugar.
• Add eggs, one at a time, before adding extract.
• In another bowl, sift or whisk together flour, baking powder & salt.
• Add flour mixture to butter mixture alternately with sour cream.
• Sprinkle 1/2 cup almonds on bottom of pan.
• Pour half the batter over nuts.
• Arrange remaining nuts over batter.
• Drop spoonsful of apricot preserves over the nuts, but not touching side of pan.
• Pour remaining batter over the preserves.
• Bake for 55 minutes.

APRICOT ORANGE BUNDT CAKE

Steps:

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