Apricot Almond Bundt Cake

From: Vera Lynn

On Mar 2, 2008

Very yummy! I made one to share at work tomorrow and I couldn't wait so I had to make a second one just for myself. I love the combination of apricot and almond and I think I will try blueberry preserves next.

From: JOY1998

On Jan 25, 2008

Sydney Mike, I made this cake last night. I used raspberry preserves even though I wanted to use apricot, but I already had the raspberry preserves open. I can't wait to try it with apricot preserves. I found the cake to be moist and tender. I appreciated your instructions regarding making sure the preserves do not touch the side of the pans. In a couple of places the preserves did touch the pan and then stuck to the pan-totally my fault. I think this is an excellent bundt cake and can't wait to make it again. Thank you for posting this moist and tasty bundt cake recipe.

From: gingersnap

On Nov 20, 2007

Everyone loved this cake. It was impressive but fairly easy, too! There were no leftovers at my Grandma's birthday this year. Thanks for a great recipe!

From: Engrossed

On Feb 14, 2008

WONDERFUL! Lately I've been trying to bake with whole grains, lower fat and lower sugar...so I adapted this recipe by using 1/4 lb butter (1 cube), 1/2 cup unsweetened applesauce, 1 cup sugar, 1 cup Splenda, 1 cup unbleached all-purpose flour, 1 cup whole wheat flour, nonfat yogurt and 10oz juice sweetened apricot orange spread which I spread smooth with the back of a spoon. I think it adapted well...it turned out soft with an almond flavor, the crunch of the nuts and sweetness from the fruit spread. I would suggest using a chunkier fruit preserves as some of mine leaked out the bottom when I removed it from the pan. Freddy Cat says thanks for the cake! Made for the Please Review tag game.