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