This cake is simple to make and is rich and moist. You can easily make changes to the recipe to incorporate the new flavors you want to try. Although I prefer it without the brandy, some people prefer a stronger apricot flavor. Test it out!
| Prep Time: | 7 mins |
| Cook Time: | 45 mins |
| Total Time: | 52 mins |
| Servings: | 12 |
| Yield: | 1 to 9 – inch bundt cake |
Ingredients
- 1 (18.25 ounce) package moist yellow cake mix
- 4 eggs
- ½ cup white sugar
- ½ cup vegetable oil
- ¾ cup apricot nectar
- ¼ cup apricot brandy
- 3 tablespoons apricot nectar
- 3 tablespoons white sugar
- 2 tablespoons butter
Instructions
- 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 Facts
| Calories | 373 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 321 mg |
| Sugars | 33 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
This will be my go to recipe to use in a pinch .Easy, very moist. It is very forgiving recipe. I did not have brandy so I did as one of the reader suggested, I used more of the nectar, also I did not have the correct size Bundt or tube pan so I put it in a 13×9 pan. In doing this way I did make a double amount of sauce to pour over. The sauce was so delicious I could have eaten it by itself.
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..
This cake was an easy to make that everyone loved. It has become a new favorite! Thanks to whomever posted it.
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.