SEARCH
More 1 Photos

Apricot Nectar Pound Cake Recipe

Recipe by: 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!"
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep7 m
  • Cook45 m
  • Ready In52 m
  • 1Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10 inch Bundt pan.
  • 2In 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.
  • 3Bake 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.
  • 4To 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.
Ingredients
  • 12 servings
  • 373 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    373
    19%
  • Fat:
    17.7
    27%
  • Carbs:
    48.1
    16%
  • Protein:
    4.1
    8%
  • Cholesterol:
    68
    23%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like