Orange Apricot Nectar Cake
Indulge in the vibrant and tangy flavors of this Orange Apricot Nectar Cake, a delightful fusion of citrus and stone fruit that’s both refreshingly light and effortlessly moist. Made with fresh orange juice, apricot nectar, and a hint of orange zest, this cake bursts with natural fruit essence in every bite. The butter-rich batter and velvety texture are perfectly complemented by a glossy glaze made from powdered sugar, orange juice, and apricot preserves. Ideal for any occasion, this easy-to-make dessert pairs beautifully with tea or coffee. Whether you’re serving it at brunch or as an after-dinner treat, this homemade bundt cake is sure to impress with its sunny flavor and gorgeous presentation.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 4 large Eggs
- 1 tablespoon Orange zest
- 0.5 cup Fresh orange juice
- 0.5 cup Apricot nectar
- 2 teaspoons Vanilla extract
- 0.75 cup Powdered sugar
- 3 tablespoons Orange juice (for glaze)
- 2 tablespoons Apricot preserves
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or a round baking pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the orange zest and vanilla extract.
While mixing on low speed, gradually alternate adding the dry ingredients from the medium bowl and the combined orange juice and apricot nectar to the wet mixture. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter evenly into the prepared pan. Smooth the top with a spatula.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze by whisking together the powdered sugar, orange juice, and apricot preserves in a small bowl until smooth.
Once the cake is baked, let it cool in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely.
Drizzle the glaze over the cooled cake, letting it drip down the sides. Allow the glaze to set for 15 minutes before slicing and serving.
Enjoy your delightful Orange Apricot Nectar Cake!
Nutrition Facts
Calories |
4856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.3 g | 276% | |
| Saturated Fat | 128.3 g | 642% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 2419 mg | 105% | |
| Total Carbohydrate | 684.1 g | 249% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 442.8 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 245 mg | 19% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1100 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
