Apricot Cranberry Cake

Ingredients

• 1.5 teaspoons almond extract 
• 0.5 cup almonds chopped
• 3 cups baking mix 
• 1 cup powdered sugar 
• 2 cups cranberries fresh chopped
• 0.8 cup apricot dried chopped
• 2  eggs beaten
• 4 teaspoons orange juice 
• 8 ounces yogurt plain
• 0.8 cup sugar 
• 0.5 teaspoon vanilla extract 
• 0.3 cup vegetable oil 

Equipment

• bowl
• frying pan
• oven
• wire rack
• toothpicks

Directions

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.
3. Bake at 350° 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.
4. In a bowl, combine the glaze ingredients until smooth.
5. Drizzle over cooled cake.