Print Options

Back to Apricot Cranberry Cake >

Include these items:

Select reviews >

Taste of Home Logo

Apricot Cranberry Cake

 Apricot Cranberry Cake
"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."
12-16 ServingsPrep: 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

2 of 2

Apricot Cranberry Cake (continued)

Directions (continued)

  • cooled cake. Yield: 12-16 servings.