- 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
- ½ cup apricot preserves
- 1 tablespoon apricot nectar
- Canned apricot halves for garnishment
-
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.
-
Heat apricot preserves over medium heat until melted.
-
Remove from heat and stir in apricot nectar.
-
Spread warm apricot glaze over Bundt Cake.
-
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.
-
Read stories about farmers who grow wheat.
Check out our other dessert recipes.