Apricot Brandy Cake

Apricot Brandy Cake

MYKIDSMOM

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

1 h 15 m servings 337 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 336 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 6
  1. 6 Ratings

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Most helpful positive review

A delicious and moist cake. I added in half a cup of toasted pecans, a can of canned apricots, and tablespoon of almond extract. The almond taste was a little overpowering; I would reduce it to ...

Most helpful critical review

I hated it!!!!

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I hated it!!!!

A delicious and moist cake. I added in half a cup of toasted pecans, a can of canned apricots, and tablespoon of almond extract. The almond taste was a little overpowering; I would reduce it to ...

This cake was really moist and yummy. I used a reduced sugar yellow cake mixed, but it was still sweet.

we could not beleive how good this is. we used chopped roasted hazelnuts instead of pecans. it is great and so moiste.

This cake is delicious - very moist and flavorful!

Made it exactly per recipe. Didn't taste the apricot at all. We still devoured it. Nice texture - not too dense.

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