Apricot Brandy Cake Recipe - Allrecipes.com
Apricot Brandy Cake Recipe
  • READY IN hrs

Apricot Brandy Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt pan Change Servings
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  • PREP

    15 mins
  • COOK

    55 mins
  • READY IN

    1 hr 15 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2008

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 one or two tsp next time. I'm giving the cake four stars because the icing didn't work at all for me. The melted butter separated from the water and liqueur (I didn't have apricot brandy so I used apricot liqueur) and turned into a disgusting curdled slop. I finally had to throw it out and start over. I mixed powdered sugar with orange and almond extracts and added in milk until it was the right consistency.

 
Most Helpful Critical Review
Aug 29, 2002

I hated it!!!!

 

6 Ratings

Jan 30, 2008

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

 
Feb 17, 2004

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

 
Feb 07, 2003

This cake is delicious - very moist and flavorful!

 
Dec 21, 2009

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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Nutrition

  • Calories
  • 337 kcal
  • 17%
  • Carbohydrates
  • 38.8 g
  • 13%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 336 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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