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Apricot Brandy Cake

MYKIDSMOM

"My mom handed this recipe down to me. It is very moist and delicious."
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Ingredients

1 h 15 m servings 337 cals
Original recipe yields 16 servings (1 - 10 inch Bundt pan)

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle pecans on the bottom of the pan.
  2. In large mixing bowl, combine cake mix, pudding mix, apricot brandy, oil, water and eggs. Beat on medium speed for 10 minutes. Pour batter over pecans in prepared Bundt pan.
  3. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To make apricot brandy glaze: In medium pan, combine butter, apricot brandy and water. Bring to boil and simmer for 5 minutes. Cool slightly. Stir in confectioners' sugar until of desired consistency. Drizzle over cake.

Nutrition Facts


Per Serving: 337 calories; 17.4 g fat; 38.8 g carbohydrates; 3.3 g protein; 55 mg cholesterol; 336 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 6 Ratings

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Most helpful positive review

A delicious and moist cake. I added in half a cup of toasted pecans, a can of canned apricots, and tablespoon of almond extract. The almond taste was a little overpowering; I would reduce it to ...

Most helpful critical review

I hated it!!!!

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I hated it!!!!

A delicious and moist cake. I added in half a cup of toasted pecans, a can of canned apricots, and tablespoon of almond extract. The almond taste was a little overpowering; I would reduce it to ...

This cake was really moist and yummy. I used a reduced sugar yellow cake mixed, but it was still sweet.

we could not beleive how good this is. we used chopped roasted hazelnuts instead of pecans. it is great and so moiste.

This cake is delicious - very moist and flavorful!

Made it exactly per recipe. Didn't taste the apricot at all. We still devoured it. Nice texture - not too dense.