Apricot Nectar Pound Cake
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
46
Spice
45
Sweetness
53
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 degrees F (175 degrees C)
2
Grease and flour a 9 or 10 inch Bundt pan
3
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
4
Mix for 3 minutes on high speed
5
Pour into the prepared pan
6
Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean
7
Cool in the pan, then invert onto a serving plate
8
To make the icing, combine 3 tablespoons of apricot nectar, 3 tablespoons of sugar and butter in a saucepan
9
Cook over medium heat, stirring, until butter is melted and sugar has dissolved
10
Let cool one minute, then pour over the cake