Apricot Nectar Pound Cake3 Reviews
- Prep: 7 min
- Cook: 45 min
- Ready In: 52 min
“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 tmcwhort
Original recipe yields 1 - 9 inch Bundt cake
- 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.
Amount Per Serving (12 total)
- 373 cal
- 17.7 g
- 48.1 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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 ..." See morewhat I would consider a glaze, but it was good. Over all, this cake was moist and tasty and I would make it again."
"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....." See more"
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