Amazing Walnut-Apricot Pound Cake

Baking over the weekend is such a great thing and most of us love to make a cake of our favourite flavours so I am always on the look out for new cake recipes for you all that I can share with you .. so how about this amazing recipe for Walnut-Apricot Pound Cake.. it looks so delicious I think

Here are 10 facts about cakes

1. The first cupcakes were so called, in the late 19th century, because they were baked in cups and made from ingredients measured by the cupful.

2. In the Middle Ages, the word cake meant a flat round of bread baked hard on both sides.

3. The anatomical term placenta is the Latin for cake. The placenta was named for its flat shape.4. The earliest mention of a cup cake was in 1796 in American Cookery by Amelia Simmons.

5. The world record for cupcake eating is 72 in six minutes and was set by Patrick Bertoletti in 2012.

6. The record for fruit cake eating is 4lb 14.25oz in 10 minutes, set by Sonya Thomas in 2003.7. Assumption Abbey in Missouri is the world’s only Trappist monastery that sells fruit cake on the internet (trappistmonks.com).8. A VAT tribunal in 1991 ruled that Jaffa Cakes are cakes not biscuits.9. For tax purposes, the essential difference between cakes and biscuits is that cakes go hard when stale but biscuits go soft.

10. According to an old English superstition, putting a fruit cake under your pillow would make you dream about the person you will marry.

Article source :http://www.express.co.uk/life-style/top10facts/605664/cake-top-facts-10

This great recipe has been brought to you by bettycrocker.com website, thanks for sharing this recipe with us

Here is a list of the ingredients you will need from the website

Check out this pound cake packed with walnut and apricot – a delicious treat made using Gold Medal® flour.

Ingredients

Cake

3 cups Gold Medal™ all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 cups granulated sugar

1 1/4 cups butter, softened

1 teaspoon vanilla

5 eggs

1/2 cup milk

1/2 cup apricot nectar

1 1/2 cups chopped dried apricots (about 9 oz)

1 cup chopped walnuts

Glaze

1 cup powdered sugar

2 tablespoons butter, softened

1/2 teaspoon vanilla

4 to 6 teaspoons apricot nectar

Photo Source

To Get The Recipe :http://www.bettycrocker.com/recipes/walnut-apricot-pound-cake/aead03fb-9c69-4707-a49d-f329614cb503

Ingredients

Cake

Glaze

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