Gail’s Apricot Bundt Cake

Bowl of peaches, bundt cake, slice of cake, cup of coffee on outdoor wooden table

There I was at a Sukkah party, when I mentioned needing apricot nectar for one recipe and being unable to find it for love or money, when a woman said she finds a certain brand, and uses it in a cake she makes regularly, like every single week.

I knew right away I wanted that recipe. If it’s so good she makes it every week and no one gets sick of it? Got to be fabulous.

The next day, I messaged her on Facebook, and she gave me the recipe, and yup! It was a winner

Gail’s Apricot Bundt Cake


  • 1 teaspoon cinnamon
  • 1 ½ cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups sugar
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup apricot nectar

Apricot Glaze

  • 2 Tablespoons apricot nectar
  • 1 cup (100 grams) confectioner’s sugar


  1. Preheat oven to 350° F (180 C).
  2. In a small bowl mix 1 teaspoon of cinnamon with 1 ½ cups sugar.
  3. Heavily coat a bundt pan with baking spray. Coat the inside of the pan with some of the cinnamon sugar mixture. Set the rest aside.
  4. Beat oil, eggs, and 2 cups sugar. Add flour, baking powder, and apricot nectar. Mix together to form a batter.
  5. Pour 1/3 of the batter into the pan. Sprinkle cinnamon sugar over batter. Pour another 1/3 of the batter and again sprinkle with cinnamon sugar (you will have some left over).
  6. Pour remaining batter over cinnamon sugar.
  7. Bake 45 minutes or until cake tester comes out clean. Let cool 5 minutes and turn out onto a cake plate.
  8. Allow to cool completely before glazing.

Apricot Glaze

Mix ingredients and drizzle slowly over cake.