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Apricot Cranberry Cake

"'This cranberry and apricot cake is a yummy treat for breakfast or brunch,' says Helen Borkoski of Silver Spring, Maryland. 'Its aroma while baking calls everyone to the kitchen.'"
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1 h 5 m servings
Original recipe yields 12 servings

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  1. In a bowl, combine the biscuit mix and sugar. In another bowl, combine the eggs, yogurt, orange juice, oil and almond extract. Stir into biscuit mixture just until combined. Fold in the cranberries, apricots and almonds.
  2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50-55 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire rack to cool completely. In a bowl, combine the glaze ingredients until smooth. Drizzle over cooled cake.


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Oh, how I loved this cake. I have a major sweet tooth, but can usually exhibit a little self control. This cake was the exception. I found both dried apricots and cherries on sale at a local ...

I made this yesterday and it was wonderful. Will definately be making again. I may try a different flavor of yogurt just to experiment.

A little too dry. Maybe try to make in a yellow cake mix next time

I had to use a gluten-free baking mix for this but loved it anyway.