Apricot-Nut-Cream Cheese Bundt Cake

4.20 avg. rating (83% score) - 5 votes

Apricot-Nut-Cream Cheese Bundt Cake

Start this recipe at least 2-1/2 hours prior to serving. Cool at least 30 minutes before slicing.

From the The Governor’s Inn, Ludlow, VT

Yield: 12 generous slices


  • 2 cups water
  • 1/2 cup dried apricots, chopped into small pieces
  • 1/2 cup golden raisins
  • 2 cups sugar, divided
  • 8 ounces cream cheese, softened
  • 1 cup butter, softened
  • 1/2 tablespoon vanilla extract
  • 4 large eggs
  • 2 cups all-purpose flour, sifted
  • 1/2 tablespoon baking powder
  • 1/2 cup chopped pecans


Preheat oven to 325 degrees. In a medium saucepan, combine water, apricots, raisins, and 1/4 cup sugar. Bring to a boil, reduce heat, and simmer 15 to 20 minutes. Drain well, discard water, and set the apricot-raisin mixture aside to cool slightly.

In a large mixing bowl, beat the cream cheese, butter, and vanilla extract on moderately high speed until light and fluffy. Add 1-1/2 cups of the sugar and continue to beat until light. Add the eggs, one at a time, beating well after each addition.

Sift the flour, baking powder, and remaining 1/4 cup sugar, and add gradually to the creamed mixture, combining well. Gently fold in the pecans and the apricot-raisin mixture. Turn into a greased and floured bundt pan.

Bake 70 to 80 minutes, until cake is golden brown and a wooden pick inserted in the center comes out clean. Cool at least 20 minutes before removing from the pan, then turn out onto a wire rack to finish cooling.

  • Anonymous

    When my two sisters and brother-in-law came to visit recently, I decided to let them be “guinea pigs” and made this. It certainly was a great hit with everyone ~ in fact, both my sisters wanted the recipe. This is certainly a cake I’ll make often.


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