Ingredients Jump to Instructions ↓

  1. 3 cups Gold Medal® all-purpose flour

  2. 1 teaspoon baking powder

  3. 1/4 teaspoon salt

  4. 2 cups granulated sugar

  5. 1 1/4 cups butter, softened

  6. 1 teaspoon vanilla

  7. 5 eggs

  8. 1/2 cup milk

  9. 1/2 cup apricot nectar

  10. 1 1/2 cups chopped dried apricots (about 9 oz)

  11. 1 cup chopped walnuts

  12. 1 cup powdered sugar

  13. 2 tablespoons butter, softened

  14. 1/2 teaspoon vanilla

  15. 4 to 6 teaspoons apricot nectar

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.


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