Apricot Cranberry Cake Recipe

3.5 2 2
Apricot Cranberry Cake Recipe
Apricot Cranberry Cake Recipe photo by Taste of Home
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Apricot Cranberry Cake Recipe

Read Reviews
3.5 2 2
Publisher Photo
"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."
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 3 cups biscuit/baking mix
  • 3/4 cup 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:
  • 1 cup confectioners' sugar
  • 4 teaspoons orange juice
  • 1/2 teaspoon vanilla extract

Directions

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 a greased and floured 10-in. fluted tube pan. Bake at 350° 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. Yield: 12-16 servings.
Originally published as Apricot Cranberry Cake in Quick Cooking November/December 2003, p43

  • 3 cups biscuit/baking mix
  • 3/4 cup 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:
  • 1 cup confectioners' sugar
  • 4 teaspoons orange juice
  • 1/2 teaspoon vanilla extract
  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° 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.
  3. In a bowl, combine the glaze ingredients until smooth. Drizzle over cooled cake. Yield: 12-16 servings.
Originally published as Apricot Cranberry Cake in Quick Cooking November/December 2003, p43

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MY REVIEW
pgarven User ID: 906079 216479
Reviewed Dec. 31, 2014

"I was so in hopes of finding a good cake that used biscuit mix, but this one will not be repeated at my house. It was so dry and crumbly that it was a chore to finish eating it. Its salvation was the cranberries, dried apricots, and almonds. That part was good. The rest of it--not so much."

MY REVIEW
pfgreens2 User ID: 988989 133262
Reviewed Dec. 23, 2009

"easy, quick and Delish

People would think it took hours to make and you don't even have to use the mixer."

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