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Source: America's Favorite Food Associations

Apricot Bundt Cake
Garnish each serving with sliced apricot halves and whipped cream.
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Serves: 12
Prep Time: 15 minutes
Cook Time: 50 minutes
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3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1 cup unsalted butter, softened
1 cups sugar
4 large eggs
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 1/4 cups apricot nectar
1 cup confectioners' sugar, (for glaze)
1/4 cup apricot nectar, (for glaze)
24 apricot halves, canned or fresh (garnish)
3 1/2 cups whipped cream, (garnish)




Heat oven to 325 degrees. Butter and flour 10-inch bundt or tube cake pan; set aside. Stir together dry ingredients; set aside. Beat butter until creamy; beat in sugar a little at a time, until thoroughly combined. Beat in eggs, one at a time, until light and fluffy. Beat in vanilla. Beat in one third of reserved dry ingredients and half of nectar. Beat in remaining dry ingredients and nectar until batter is smooth. Pour batter into prepared cake pan; smooth evenly. Rap pan on counter to prevent air holes. Bake until a toothpick inserted in center of cake comes out almost clean, about 50 minutes. Cool on a wire rack for 10 minutes. Remove cake from pan onto rack over waxed paper. Brush glaze over warm cake; let it soak in. Brush on remaining glaze. Cool.

Glaze: Stir together 1 cup sifted confectioners' sugar and 1/4 cup apricot nectar until smooth; set aside.





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