Apricot Nectar Pound Cake You Have To Try
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| Apricot Nectar Pound Cake |
"This a wealthy, wet cake that is simple to make. It is a recipe that you could easily adjust, to take at the flavors you want to test with. I love it with out the brandy however some need more of an apricot flavor. Give it a try!"
Ingredients :
- 1 (18.25 ounce) package moist yellow cake blend
- 4 eggs
- half cup white sugar
- half of cup vegetable oil
- three/4 cup apricot nectar
- 1/four cup apricot brandy
- three tablespoons apricot nectar
- 3 tablespoons white sugar
- 2 tablespoons butter
Instructions :
| Prep : 7M | Cook : 12M | Ready in : 52M |
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- Preheat the oven to 350 degrees F (a hundred seventy five stages C). Grease and flour a 9 or 10 inch Bundt pan.
- In a huge bowl, mix collectively the cake mix, eggs, 1/2 cup of sugar, oil, three/4 cup of apricot nectar and brandy the use of an electric powered mixer on low pace. Mix for three minutes on excessive pace. Pour into the organized pan.
- Bake for 45 minutes within the preheated oven, or till a toothpick inserted into the crown of the cake comes out clean. Cool in the pan, then invert onto a serving plate.
- To make the icing, combine three tablespoons of apricot nectar, 3 tablespoons of sugar and butter in a saucepan. Cook over medium warmth, stirring, till butter is melted and sugar has dissolved. Let cool one minute, then pour over the cake.
Notes :
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