Walnut Apricot Bundt Cake Recipe (2024)

Ghastly recipe. I make 1 - 2 cakes per week, so I guess you could say I have some baking experience.
This cake was dry and uninteresting...and that is kind. Don't take the time to try it.

The whole problem here is that it is called a cake. This recipe is very disappointing as cake but makes an elegant bread. Bake it in loaf pans so that it's the right shape to slice and toast it, slather with butter and possibly jam, and you've got something very nice for breakfast or tea.

To people who thought it was dry and flavorless...try this.Before soaking, cut up the apricots and boil them in the water for about five minutes. Save all the water.Then, instead of 1 1/2 cup buttermilk and 1/2 cup soaking water, use 2 cups of the soaking water and 1`/2 cup of powdered buttermilk added with the dry ingredients. Not only a lot more flavorful, using all soaking water instead of liquid buttermilk makes the cake a lot more moist.

Although “ghastly” is too strong of a word for this cake, it’s true that it is not very good. It is best as a morning snack with coffee but still uninspiring—you get very little apricot or walnut flavor and it’s very dry. If you want to bake it add perhaps more honey to make a bit sweeter and moister. And don’t bake it for more than an hour.

I read the comments especially about how dry this was. So I made a few adjustments: I used a small can of crushed pineapples--drained, kept the apricots but soaked only in 1/2 cup water. To the liquid drained from the pineapples, I added enough real pineapple juice to make one cup. Then I reduced the buttermilk to 1/2 cup--using coconut whipping cream instead! (You could also use coconut milk, or yogurt thinned with water to the consistency of the buttermilk.) I use pecans, that's all I had.

As noted by others, baking time is in error. This isn't a sweet-sweet dessert sort of cake ~ I suspect it has fairly ancient origins (Middle East?) before the sugar trade got going. I cut the bake time to about an hour (clean toothpick). It's a nice tea cake, but if things like currants or raisins (golden or dark) were added, it might satisfy those looking for more sweetness. I like it, but more fruit would probably make it more interesting.

Terrible disappointment. I wish I had read the comments before wasting two hours and many ingredients on this tasteless “cake”.

Lovely quick bread! The flavors are somewhat subtle, and I liked that — absolutely better on day 2. I’m very glad I read the comments regarding bake time — I knew to check frequently, it was done at 42 minutes in a 350 F convection oven.

Result: very nice! But indeed not very sweet. Needs butter for serving, or nut butter. Could be a bit sweeter next time.

I didn’t read comments before making & wish I had. Not a cake. Is more like a bread but not as good as a banana bread, for example. I will not make again.

Is it possible to make this with fresh apricots or would they all sink? If possible, what should the alterations look like? (Omit the soaking water altogether?)

Some improvements: I increase the honey by a LOT. I used 265 mil and reduced the apricot soaking liquid accordingly. I threw in some chopped dates for additional sweetness. I used avocado oil instead of butter for moistness. I generously buttered the pan and dusted it with almond flour for buttery taste with each bite. I used whole wheat PASTRY flour. I weighed everything, which is crucial for whole wheat baking. Even the diehard white-flour-and-sugar fans in my house are enjoying this cake.

Loved this cake! Although, the cooking times are wonky. I cooked 25 minutes on 180 and then 15 minutes on 190. It was perfect with a visitor's morning tea. We don't eat a lot of sugar - replaced 1/2c honey with 1/3c golden syrup. Will took again.

I also thought this was dry and tasteless. Need sugar or something else to sweeten it. Was a waste of good nuts and apricots.

As noted by others, baking time is in error. This isn't a sweet-sweet dessert sort of cake ~ I suspect it has fairly ancient origins (Middle East?) before the sugar trade got going. I cut the bake time to about an hour (clean toothpick). It's a nice tea cake, but if things like currants or raisins (golden or dark) were added, it might satisfy those looking for more sweetness. I like it, but more fruit would probably make it more interesting.

I read the comments especially about how dry this was. So I made a few adjustments: I used a small can of crushed pineapples--drained, kept the apricots but soaked only in 1/2 cup water. To the liquid drained from the pineapples, I added enough real pineapple juice to make one cup. Then I reduced the buttermilk to 1/2 cup--using coconut whipping cream instead! (You could also use coconut milk, or yogurt thinned with water to the consistency of the buttermilk.) I use pecans, that's all I had.

Had a ton of dried apricots and needed recipe. This seemed as it might do. Made it, with all of the steps, and it came out dry as the Mojave...was going to feed it to the chickens when my husband had the genius idea to make it into bread pudding....crumbled and chunked a half of the cake, the bnormal, eggs, milk, maybe a little cream, a little more sugar and vanilla. I threw in a handful or two of raisins, which is the reason for bread pudding IMHO. Turned out terrific...very popular!

To people who thought it was dry and flavorless...try this.Before soaking, cut up the apricots and boil them in the water for about five minutes. Save all the water.Then, instead of 1 1/2 cup buttermilk and 1/2 cup soaking water, use 2 cups of the soaking water and 1`/2 cup of powdered buttermilk added with the dry ingredients. Not only a lot more flavorful, using all soaking water instead of liquid buttermilk makes the cake a lot more moist.

Wonderful, low-glycemic “cake/bread”.It’s only “ghastly” if you expected a fluffy confection.

Although “ghastly” is too strong of a word for this cake, it’s true that it is not very good. It is best as a morning snack with coffee but still uninspiring—you get very little apricot or walnut flavor and it’s very dry. If you want to bake it add perhaps more honey to make a bit sweeter and moister. And don’t bake it for more than an hour.

Just made this. It came out dry for me as well (unfortunately, I didn’t check the notes beforehand). This could be good, if you are looking for more of a breakfast bread, not too sweet. But the cooking time is too long. I baked for 45 minutes as directed, then 25 more as directed. I should have pulled it at an hour total cool time.