Apricot Nectar Pound Cake

Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This a rich, moist cake that is easy to make. It is a recipe that you can easily adjust, to take on the flavors you want to experiment with. I like it without the brandy but some want more of an apricot flavor. Give it a try!

By Todd Cassie McWhorter

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Recipe Summary

prep:
7 mins
cook:
45 mins
total:
52 mins
Servings:
12
Yield:
1 - 9 inch Bundt cake
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10 inch Bundt pan.

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  • In a large bowl, mix together the cake mix, eggs, 1/2 cup of sugar, oil, 3/4 cup of apricot nectar and brandy using an electric mixer on low speed. Mix for 3 minutes on high speed. Pour into the prepared pan.

  • Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean. Cool in the pan, then invert onto a serving plate.

  • To make the icing, combine 3 tablespoons of apricot nectar, 3 tablespoons of sugar and butter in a saucepan. Cook over medium heat, stirring, until butter is melted and sugar has dissolved. Let cool one minute, then pour over the cake.

Nutrition Facts

Per Serving:
373 calories; protein 4.1g; carbohydrates 48.1g; fat 17.7g; cholesterol 67.9mg; sodium 320.7mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

HBAnderson
Rating: 4 stars
09/27/2005
This cake was very good and got several compliments. I substituted more nectar instead of the brandy. It was not as dense as a true pound cake but that could be personal preference. The icing was what I would consider a glaze but it was good. Over all this cake was moist and tasty and I would make it again. Read More
Helpful
(20)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
HBAnderson
Rating: 4 stars
09/27/2005
This cake was very good and got several compliments. I substituted more nectar instead of the brandy. It was not as dense as a true pound cake but that could be personal preference. The icing was what I would consider a glaze but it was good. Over all this cake was moist and tasty and I would make it again. Read More
Helpful
(20)
Sammie
Rating: 5 stars
10/19/2009
Loved this cake. made a few changes. used a lemon cake mix instead of yellow. used half cup nectar and half cup brandy. so moist.. will make it again.. Read More
Helpful
(9)
Jan
Rating: 4 stars
12/03/2008
This cake was an easy to make that everyone loved. It has become a new favorite! Thanks to whomever posted it. Read More
Helpful
(3)
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Irene
Rating: 5 stars
02/23/2015
This will be my go to recipe to use in a pinch.Easy very moist. It is very forgiving recipe. I did not have brandy so I did as one of the reader suggested I used more of the nectar also I did not have the correct size Bundt or tube pan so I put it in a 13x9 pan. In doing this way I did make a double amount of sauce to pour over. The sauce was so delicious I could have eaten it by itself. Read More
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