apricot-nectar-pound-cake

Apricot Nectar Pound Cake

3 Reviews Add a Pic
  • Prep

    7 m
  • Cook

    45 m
  • Ready In

    52 m
tmcwhort
Recipe by  tmcwhort

“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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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch bundt cake

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.

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Reviews (3)

Rate This Recipe
HBAnderson
19

HBAnderson

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.

Sammie
8

Sammie

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..

Jan
3

Jan

This cake was an easy to make that everyone loved. It has become a new favorite! Thanks to whomever posted it.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 373 cal
  • 19%
  • Fat
  • 17.7 g
  • 27%
  • Carbs
  • 48.1 g
  • 16%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 76 mg
  • 25%
  • Sodium
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

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Apricot Brandy Pound Cake III

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Apricot Nectar Cake II