Recipe Corner: Apricot Walnut Cake with Cinnamon Lemon Glaze



1 (18.25 oz.) yellow or lemon cake mix

1 (16 oz.) can apricots, drained (reserve syrup)

2 tablespoons apricot brandy or brandy of choice, optional

1 teaspoon vanilla or almond extract

1 teaspoon cinnamon

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1 teaspoon lemon zest

1/2 teaspoon allspice

1/2 cup chopped walnuts

1/2 cup chopped golden raisins or dates



Note: Use apricots and syrup to replace the water in this recipe.

Pre-heat oven to 350 degrees F. Grease and flour a 10-inch tube pan or bundt pan and set aside.

Drain and dice apricots, reserve syrup in a bowl, and set aside.

In a mixing bowl, prepare cake mix (using all ingredients except water) according to the directions on box. Add the apricots, syrup, brandy, vanilla, cinnamon, zest, and allspice to the bowl, and beat for 3-4 minutes at medium speed. Fold in the walnuts and raisins or dates and toss to combine.

Sprinkle some walnuts on the bottom of the pan, pour the batter into the pan, and bake according to the directions. Cool cake in pan on a wire rack for 10 minutes. Remove from pan and cool on wire rack.

Drizzle with Cinnamon Lemon Glaze and garnish with walnuts or diced dried or fresh chopped apricots. Serve with fresh whipped cream.


Cinnamon Lemon Glaze

Sift 1 1/2 cups confectioners’ sugar with 1/4 teaspoon cinnamon in a bowl. Add one tablespoon milk or cream, one teaspoon vanilla, and one teaspoon lemon juice, and mix until smooth. Add a few more drops of milk or cream if ingredients are too stiff. Drizzle glaze on top and over sides of cake and let dry before serving.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at

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