Glazed Apricot Pound Cake

Janette Suber


I created this Pound Cake for a Very Dear Friend who was ill, she was craving an Apricot Cake. Since I had never made an Apricot cake before I was worried it would turn out horrible. However to my surprise it turned out Beautifully. Very moist, light, and soooooo good. It has the perfect amount of Apricot flavoring in it without being over powering. I also didn't put Apricot chunks in this cake due to my friend could not eat them, but I think it is wonderful just the way it is. Hope everyone enjoys it!!


★★★★★ 1 vote

10 - 12
30 Min
2 Hr


  • 3 c
    all purpose flour
  • 1/2 tsp
  • 1 tsp
    baking powder
  • 3 c
  • 1 1/2 c
    crisco shortening
  • 1 c
  • 1/2 Tbsp
    apricot extract
  • 1 - 15 oz can(s)
    apricot halves
  • 1 tsp
    apricot juice (from can of apricots)
  • 6
    eggs, separated

How to Make Glazed Apricot Pound Cake


  1. Using the tube pan, flip it upside down and cut a piece of wax paper using bottom of pan as your template. Remember, outside of pan is larger than the inside so it is ok if it is a hair smaller than pan bottom. Also, cut out tube hole.
  2. Lay the wax paper in the bottom of the tube pan and grease inside of pan, wax piece and tube. Then put some flour in and make sure you flour all the way around. I usually tap my measuring cup against the tube to knock flour onto the tube all the way around as I am putting flour in the pan. Hold over counter or a bag or the trash can, holding on tightly to it and knock out excess flour.
  3. Measure out flour into small mixing bowl and add salt and baking powder and blend well, then set aside for a moment.
    Open can of Apricot halves and pour some juice in small bowl and set aside. Drain remaining juice from can. Take 4 halves of Apricot and place in a small electric chopper or a blender and puree them. Strain out any tiny seed piece, place in a bowl and set aside.
  4. Separate eggs, beat yolks together. Save whites (you will whip them into fluffy whites at end and fold them in), set aside.
  5. In mixing bowl add sugar, crisco and milk and blend well (Do not over mix). Add in flour mixture next, a little at the time allowing it to blend well. Add in 1 tsp of the Apricot juice you saved, and you can dispose of remainder. Add in Apricot Extract and pureed Apricots and mix well. Now add in egg yolks and mix well.
  6. Once batter is finished, beat egg whites until fluffy and gently fold into batter.
    Pour batter into pan, turning and pouring batter evenly throughout the pan. Do not drop, beat or shake to even out the batter. Use a spoon or spatula to spread the batter fairly even, doesn't have to be perfect.
  7. Place cake in cold oven and bake at 275° for 1 1/2 hours, then increase heat to 325° for another 30 minutes to 1 hour. Test doneness with a butter knife after the 30 minute mark at 325°. (Mine was done after 20 minutes on 325°) (Each oven and climate is different)
  8. Once the cake is done place on a pice of card board wrapped in wax paper. Then wrap in a T pattern with 2 pieces of Aluminum foil. This will help it to remain moist until ready to serve.
  9. If you would like to make a glaze for this Pound Cake here are a couple of ideas.

    1. Basic Vanilla Glaze:

    1/4 cup melted butter
    2 cups powdered sugar (sifted, no lumps)
    2 - 4 TBSP milk
    1 1/2 tsp Vanilla extract

    Mix powdered sugar and butter, add in extract, then add in milk, but only use one TBSP at a time until you get the right consistancy. You may not need all 4 tbsps.
    Drizzle over cake if desired or set aside for guest choice.


    2. Lemon Glaze:

    1/4 cup melted butter
    2 cups powdered sugar, sifted
    Add lemon juice to taste (You don't want the lemon flavor to be overpowering on your cake)
    Add a little water if needed to get proper consistency.
    (No Vanilla or milk)
    Drizzle over cake or set aside as above.

Printable Recipe Card

About Glazed Apricot Pound Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtag: #Apricot Cake

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