Apricot Cranberry Cake

This cranberry and apricot cake is a yummy treat for breakfast or brunch. Its aroma while baking calls everyone to the kitchen.

Yield

12 to 16 servings

Cake Ingredients

3 cups biscuit/baking mix
3/4 cup granulated (white) sugar
2 eggs, beaten
1 cup (8 ounces) plain yogurt
1/4 cup orange juice
1/4 cup vegetable oil
1 1/2 teaspoons almond extract
2 cups chopped fresh or frozen cranberries
3/4 cup chopped dried apricots
1/2 cup chopped almonds

Glaze Ingredients

1 cup confectioners' (powdered) sugar
4 teaspoons orange juice
1/2 teaspoon vanilla extract

Directions

Preheat oven to 350°F (177°C). Grease a 10-inch tube pan with Pan Release or cooking spray.

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. Transfer to prepared tube pan.

Bake for 50 to 55 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire cooling rack to cool completely.

In a bowl, combine the glaze ingredients until smooth. Drizzle over cooled cake.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 55 minutes

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