Breakfast/Brunch|Dessert & Baking

Cranberry Apricot Walnut Bundt Cake



Ingredients for Cranberry Apricot Walnut Bundt Cake

  • For Bundt Cake:
  • 8 oz margarine
  • 4 eggs
  • 2 cups sugar
  • 1 T pure Vanilla Extract
  • 2-1/4 cups flour
  • 1/2 tsp. baking powder
  • Pinch of salt
  • 1/2 cup whole evaporated milk
  • 1/4 cup dried apricots, chopped
  • 1 cup dried cranberries, chopped
  • 3/4-1 cup chopped walnuts
  • For Icing: (if desired)
  • 1 T milk
  • 1 cup powdered sugar
  • 1/4 tsp. Vanilla Extract



  • Preheat oven to 325 degrees Farhenheit. Grease and flour a 10 inch Bundt pan of your choice. Cream together margarine and sugar in electric mixer. Mix gently and add eggs one at a time. Add vanilla and mix well. In a separate bowl, mix flour baking powder and salt until well combined. Add dry ingredients and milk alternately to creamed mixture in electric mixer. Blend well. Fold in apricots, cranberries and walnuts until thoroughly combined.
  • Pour mixture into prepared Bundt pan and bake for 1 hour or slightly longer until a toothpick inserted in center comes out clean. Let bundt cake cool in pan for 5 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 milk, powdered sugar and vanilla together. Add more milk if needed to thin. Drizzle over top of Bundt cake.