Apricot Nectar Pound Cake

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!

• Preparation Time: 7 mins
• Cooking Time: 45 mins
• Total Time: 52 mins
• Calories: 373 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.