Home / Recipes / Breakfast/Brunch / Cranberry Apricot Wa...


Breakfast/Brunch|Dessert & Baking

Cranberry Apricot Walnut Bundt Cake



For Bundt cake

  • 1 cup butter or margarine softened
  • 4 large eggs
  • 2 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup evaporated milk
  • 1/4 cup dried apricots chopped
  • 1 cup dried cranberries chopped
  • 3/4 cup walnuts chopped

For icing (if desired)

  • 1 tbsp milk or more as needed
  • 1 cup powdered sugar
  • 1/4 tsp vanilla extract


  • Preheat oven to 325 degrees Farhenheit. Grease and flour a 10-inch Bundt pan.
  • In a large bowl, cream together butter and sugar using an electric mixer or stand mixer. Add eggs oneat a time, then add vanilla and mix well.
  • In a separate bowl, mix flour, baking powder, and salt until well combined.
  • Add dry ingredients and evaporated milk to wet ingredients and stir until well combined. Fold in cranberries, walnuts, and apricots.
  • Pour mixture into preparedBundt pan and bake for 55 to 65 minutes, or until a toothpick inserted incenter comes out clean. Let Bbundt cake cool in pan for 5 to 10 minutes. Carefully invert onto a wire rack and cool for another 10-15 minutes. Once cake is cooled completely, place on serving plate.
  • If icing is desired, mix powered sugar, milk, and vanilla together. Add more milk if needed to thin icing to desired texture. Drizzle over top of Bundt cake.


A 9-inch Bundt pan can also be used; cooking time may need to be adjusted to 65-75 minutes.
Contact Us Member Portal