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Apricot Cranberry Cake

By: Helen Borkoski  
"'This cranberry and apricot cake is a yummy treat for breakfast or brunch,' says Helen Borkoski of Silver Spring, Maryland. 'Its aroma while baking calls everyone to the kitchen.'"

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 75 people have saved this

Prep Time:
15 Min
Cook Time:
50 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 3 cups biscuit/baking mix
  • 3/4 cup sugar
  • 2 eggs, beaten
  • 1 cup plain yogurt
  • 1/4 cup orange juice
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons almond extract
  • 2 cups fresh or frozen cranberries
  • 3/4 cup chopped dried apricots
  • 1/2 cup chopped almonds
  • GLAZE:
  • 1 cup confectioners' sugar
  • 4 teaspoons orange juice
  • 1/2 teaspoon vanilla extract

Directions

  1. In a bowl, combine the biscuit mix and sugar. In another bowl, combine the eggs, yogurt, orange juice, oil and almond extract. Stir into biscuit mixture just until combined. Fold in the cranberries, apricots and almonds.
  2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50-55 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire rack to cool completely. In a bowl, combine the glaze ingredients until smooth. Drizzle over cooled cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2006 by Becky A 
I made this yesterday and it was wonderful. Will definately be making again. I may try a... MORE

 
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