Apricot Nectar Pound Cake

3 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

Ingredients

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

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Metric US

Original recipe yields 1 - 9 inch Bundt cake

Directions

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

Amount Per Serving (12 total)

Calories
373 cal
19%

Fat
17.7 g
27%

Carbs
48.1 g
16%

Based on a 2,000 calorie diet

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Reviews (3)

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HBAnderson

Sep. 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 ..." 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."

Sammie

Oct. 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....." See more"