Apricot Brandy Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 11, 2001
I hated it!!!!
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Photo by baker1234
Reviewed: Jan. 1, 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.
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Photo by lavalady
Reviewed: Jan. 30, 2008
This cake was really moist and yummy. I used a reduced sugar yellow cake mixed, but it was still sweet.
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Photo by lavalady

Cooking Level: Beginning

Reviewed: 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.
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Reviewed: Jun. 21, 2001
This cake is delicious - very moist and flavorful!
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Reviewed: 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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