Name: Apricot Nectar Pound Cake
Prep time: 7 min
Cook time: 7 min
Yield: 12
Ingredients: Moist yellow cake mix - 1 (18.25 ounce) package; Eggs - 4; White sugar - ½ cup; Vegetable oil - ½ cup; Apricot nectar - ¾ cup; Apricot brandy - ¼ cup; Apricot nectar - 3 tablespoons; White sugar - 3 tablespoons; Butter - 2 tablespoons

Recipe information

Cooking:

7 min.

Servings per container:

Source:

More details

Ingredients for - Apricot Nectar Pound Cake

1. Moist yellow cake mix - 1 (18.25 ounce) package

2. Eggs - 4

3. White sugar - ½ cup

4. Vegetable oil - ½ cup

5. Apricot nectar - ¾ cup

6. Apricot brandy - ¼ cup

7. Apricot nectar - 3 tablespoons

8. White sugar - 3 tablespoons

9. Butter - 2 tablespoons

How to cook deliciously - Apricot Nectar Pound Cake

1. Stage

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

2. Stage

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. Stage

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. Stage

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.