Ingredient List
For the Bundt Cake:
  • 1 cup butter, softened
  • 3 cups granulated sugar
  • 6 eggs
  • 1 teaspoon orange extract
  • 1 teaspoon lemon extract
  • 1 teaspoon almond extract
  • 1 cup sour cream
  • ½ cup apricot nectar
  • 3 cups all-purpose flour
  • ½ tsp salt
  • ¼ tsp baking soda
For the Apricot Glaze:
  • ½ cup apricot preserves
  • 1 tablespoon apricot nectar
  • Canned apricot halves for garnishment
For the Bundt Cake
  • Preheat the oven to 325°F.

  • In a large mixing bowl, cream butter and sugar until smooth.

  • Add eggs one at a time and beat until incorporated.

  • Add orange, lemon and almond extracts. Then add apricot nectar and sour cream, mixing until well combined.

  • In another bowl, combine flour, baking soda and salt together. Add to wet ingredients on low speed until just combined.

  • Pour into lightly greased Bundt® cake pan.

  • Bake in oven at 325°F for 1 hour and 15 minutes or until toothpick comes out clean.

  • Allow cake to cool in pan for 20 minutes. After 20 minutes, run a knife along the edges and flip cake upside down onto wire cooling rack removing the Bundt cake pan. Move the cake to a cake stand or plate once cool.

For the Apricot Glaze
  • Heat apricot preserves over medium heat until melted.

  • Remove from heat and stir in apricot nectar.

  • Spread warm apricot glaze over Bundt Cake.

  • Photo: Apricot Bundt Cake with Apricot Glaze.

    Garnish with apricot halves.

  • Per Serving (1 slice): 407 calories, 144 calories from fat, 16g fat, 9.6g saturated fat, 0g trans fat, 107mg cholesterol, 128mg sodium, 62g total carbohydrates, 0.8g dietary fiber, 44g sugars, 5g protein, 80mg Potassium.

  • Image: Apricot Bundt Cake.

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