- 1/2 cup chopped pecans
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1/2 cup apricot brandy
- 1/2 cup vegetable oil
- 1/2 cup water
- 4 egg
- 1/4 cup butter
- 2 teaspoons apricot brandy
- 2 teaspoons water
- 1 cup confectioners' sugar
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle pecans on the bottom of the pan.
- In large mixing bowl, combine cake mix, pudding mix, apricot brandy, oil, water and eggs. Beat on medium speed for 10 minutes. Pour batter over pecans in prepared Bundt pan.
- Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make apricot brandy glaze: In medium pan, combine butter, apricot brandy and water. Bring to boil and simmer for 5 minutes. Cool slightly. Stir in confectioners' sugar until of desired consistency. Drizzle over cake.
09/21/2019
recipepes.com
apricot brandy cake, recipe
PT15M
PT1H
5
455 calories
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