Recipe by Joyce Carcara
"I collect cake recipes that use a box cake mix as the base. This cake is rich, delicious and easy! This cake freezes well."
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1 (18.25 ounce) package
yellow cake mix
1 (3.5 ounce) package
instant vanilla pudding mix
I just made this cake for the first time. I am not much for pound cake, but this one is excellent. It's moist, flavorful and quick to make.
This cake was expensive to make with the brandy and the different extracts and just not special. If I made it again, I would make an orange juice powdered sugar icing to pour over the top.
Given that a yellow boxed cake mix will almost always identify itself to the taste buds, this is very good--again, for a yellow cake mix. What caught my eye on this cake was that sour cream provided the only fat--no butter or shortening. I'm sure this is why the crumb was a little different, kind of like a sponge cake. I substituted apricot nectar for the apricot brandy and in addition to the other extracts, 1/2 tsp. of butter flavoring (anything to try and cover up that dead giveaway cake mix taste!). I made it in a tube pan, then glazed it, top side up, with a mixture of powdered sugar, apricot nectar and a dribble of corn syrup. It's a pretty cake, tall and delicately yellow, with a balanced blend of flavors, none of them dominant. Light and moist, this is tasty and satisfying on it's own and not overly sweet. It would also be the perfect cake to use in a trifle or just topped with fruit and whipped cream.
Excellent cake. I made 3 in the last 2 weeks as gifts. Didn't have apricot brandy so I used Hungarian pear brandy. Used fat free sour cream and "Egg Beaters" (instead of eggs) for a "lighter" version of the cake.
A bit different. I made it for Christmas presents last year and got many compliments. Freezes very well. I wrapped it in apricot brandy-soaked cheesecloth to give it added oomph. Very adaptable for toppings although it is rich enough to stand on its own merits.
Outstanding cake, Joyce. Thanks for sharing. I didn't change a thing. This recipe is perfect as is! Next time I'll try either some lemon yogurt over each serving.
Of all the cake recipes I've made with pkg. cake mixes this has to be the best. Everyone who has tried it, loves it. I plan to use it for an upcoming wedding cake. Very good with seasonal fruit and custard sauce. Delicious.
Don't change anything! This cake is to die for as is. I've made 2 so far and everyone loves it!! No frosting needed...best with a dusting of powdered sugar. Janie
* Percent Daily Values are based on a 2,000 calorie diet.
Apricot Brandy Pound Cake I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 97
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