Apricot Nectar Pound Cake recipe

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Ingredients

1 (18.25 ounce) package moist yellow cake mix
4 eggs
½ cup white sugar
½ cup vegetable oil
¾ cup apricot nectar
¼ cup apricot brandy
3 tablespoons apricot nectar
3 tablespoons white sugar
2 tablespoons butter

Nutrition Info

373.3 calories
carbohydrate: 48.1 g
cholesterol: 67.9 mg
fat: 17.7 g
fiber: 0.6 g
protein: 4.1 g
saturatedFat: 3.9 g
servingSize: -
sodium: 320.7 mg
sugar: 33 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

1 - 9 inch Bundt cake

Recipe Note

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!

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