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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1 (18.25 ounce) package
moist yellow cake mix
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.
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 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 13x9 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Apricot Nectar Pound Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 159
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