Apricot Orange Bundt Cake - cooking recipe

Ingredients

For the cake
1 cup granulated sugar
1/4 lb unsalted butter, room temperature
2 eggs, room temperature
2 teaspoons vanilla extract
1 1/2 cups dates, chopped
1 cup dried apricot, chopped
1/2 cup walnuts, chopped
1 tablespoon orange zest
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
For the glaze
1/2 cup granulated sugar
1 tablespoon orange zest
1/3 cup orange juice
1 tablespoon lemon juice

Preparation

Preheat the oven to 350 degrees F, then grease & flour a 6-cup Bundt pan.
In a large mixing bowl, on high speed, beat the sugar & butter 5 minutes or until light & fluffy.
Add the eggs, one at a time, beating well after each, & scraping down the sides of the bowl.
On low speed, add vanilla, dates, apricots, nuts & zest, mixing well.
In a medium bowl, whisk together the flour, soda & salt.
Into the original large mixing bowl, with the mixer on low speed, alternate beating, the flour in fourths & the buttermilk in thirds, into the batter, beginning & ending with flour, & mixing well.
Pour the batter into the Bundt pan & bake 45-55 minutes or until a toothpick in the center comes out clean.
Cool in the pan on a wire rack for 10 minutes before inverting cake onto a wire rack over a sheet of foil & remove the pan.
Meantime, for the glaze, in a small saucepan, stir together all the glaze ingredients.
Bring to a boil & cook for 3 minutes, stirring constantly, until the mixture thickens slightly.
Poke holes in the top of the cake with a long, thick skewer at about 1\" intervals.
Brush the HOT glaze over the top & sides of the cake, then cool completely.
Store at room temperature, tightly covered, for up to 3 days. The cake, tightly wrapped, can also be frozen.