Apricot Nectar Pound Cake – a delicious recipe with yellow cake, eggs, white sugar, vegetable oil, apricot nectar, apricot brandy. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10 inch Bundt pan.
2
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
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
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.
599
kcal
Calories
46
g
Fat
37
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (18.25 ounce) package moist yellow cake mix, 4 eggs, 1/2 cup white sugar, 1/2 cup vegetable oil, and more.
Yes, Apricot Nectar Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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