Apricot Nectar Pound Cake

Made  times
tmcwhort 0

"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!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


52 m servings 373 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 48.1g
  • 16%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 321 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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

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



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 icin...

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 d...

From around the web