Apricot Brandy Cake Recipe
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Apricot Brandy Cake

By: MYKIDSMOM  
"My mom handed this recipe down to me. It is very moist and delicious."

Rating: This weblink has been rated 5 times with an average star rating of 3.8 Read Reviews (5)

Rate/Review | 209 people have saved this

Prep Time:
15 Min
Cook Time:
55 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 1 - 10 inch Bundt pan
 

Ingredients

  • 1/2 cup chopped pecans
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1/2 cup apricot brandy
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 4 egg
  •  
  • 1/4 cup butter
  • 2 teaspoons apricot brandy
  • 2 teaspoons water
  • 1 cup confectioners' sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle pecans on the bottom of the pan.
  2. In large mixing bowl, combine cake mix, pudding mix, apricot brandy, oil, water and eggs. Beat on medium speed for 10 minutes. Pour batter over pecans in prepared Bundt pan.
  3. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To make apricot brandy glaze: In medium pan, combine butter, apricot brandy and water. Bring to boil and simmer for 5 minutes. Cool slightly. Stir in confectioners' sugar until of desired consistency. Drizzle over cake.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 340 | Total Fat: 17.6g | Cholesterol: 62mg

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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by OSHOSHYOSHIE 
I hated it!!!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2003 by Sue S. 
This cake is delicious - very moist and flavorful! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2008 by baker1234 
A delicious and moist cake. I added in half a cup of toasted pecans, a can of canned apricots,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 17, 2004 by IMSKYSDAD 
we could not beleive how good this is. we used chopped roasted hazelnuts instead of pecans. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2008 by lavalady 
This cake was really moist and yummy. I used a reduced sugar yellow cake mixed, but it was... MORE

 
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