-
-
My review
Apricot Nectar Pound Cake
9
Todd Cassie McWhorter
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
52 m servings 373Original recipe yields 12 servings (1 - 9 inch Bundt cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10 inch Bundt pan.
- 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
Share
Explore more
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
Newest
9/27/2005
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 icin...
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..
12/3/2008
This cake was an easy to make that everyone loved. It has become a new favorite! Thanks to whomever posted it.