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Walnut-Apricot Pound Cake
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Prep Time:
25 minutes
Total Time:
4 hours 15 minutes
Indulge in a decadent walnut and apricot pound cake, crafted with premium Gold Medal® flour.
Ingredients:
  • 3 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups granulated sugar
  • 1 1/4 cups butter, softened
  • 1 teaspoon vanilla
  • 5 eggs
  • 1/2 cup milk
  • 1/2 cup apricot nectar
  • 1 1/2 cups chopped dried apricots (about 9 oz)
  • 1 cup chopped walnuts
  • 1 cup powdered sugar
  • 2 tablespoons butter, softened
  • 1/2 teaspoon vanilla
  • 4 to 6 teaspoons apricot nectar
Instructions:
  • Preheat oven to 325°F and generously coat a 10-inch angel food (tube) cake pan with baking spray that includes flour. Wrap foil around the bottom of the pan to avoid any leaking.
  • Combine flour, baking powder, and salt in a medium bowl; set aside. In a large bowl, cream granulated sugar, 1 1/4 cups butter, 1 teaspoon vanilla, and eggs with an electric mixer for 30 seconds on low speed, then beat on high speed for 5 minutes, scraping the bowl occasionally. Gradually mix in the flour mixture and the milk/apricot nectar in alternating additions on low speed.
  • Reserve 2 tablespoons of apricots and 1/4 cup of walnuts for topping. Stir the rest of the apricots and walnuts into the batter, then spread it in the pan.
  • Bake for 1 hour and 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 20 minutes before removing the cake from the pan to a cooling rack. Let it cool completely for about 2 hours.
  • Combine the powdered sugar, 2 tablespoons of butter, and 1/2 teaspoon of vanilla in a small bowl. Whisk in 4 to 6 teaspoons of apricot nectar, adding 1 teaspoon at a time, until the mixture is smooth and reaches the consistency of thick syrup. Drizzle the glaze over the cake, then spread it evenly using a spatula or the back of a spoon, allowing some glaze to flow down the sides. Finally, sprinkle the reserved apricots and walnuts on top of the cake.

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