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|Apricot Nectar Pound Cake|
"This a rich, moist cake that is easy to make. It is a recipe that you can easily adjust, to take on the flavors you need to experiment with. I love it with out the brandy but some need greater of an apricot taste. Give it a strive!"
- 1 (18.25 ounce) bundle moist yellow cake blend
- four eggs
- half of cup white sugar
- half of cup vegetable oil
- 3/4 cup apricot nectar
- 1/four cup apricot brandy
- 3 tablespoons apricot nectar
- 3 tablespoons white sugar
- 2 tablespoons butter
|Prep : 7M||Cook : 12M||Ready in : 52M|
- Preheat the oven to 350 degrees F (a hundred seventy five stages C). Grease and flour a nine or 10 inch Bundt pan.
- In a huge bowl, blend collectively the cake blend, eggs, half cup of sugar, oil, three/4 cup of apricot nectar and brandy the usage of an electric powered mixer on low speed. Mix for 3 minutes on high velocity. Pour into the prepared pan.
- Bake for 45 minutes inside the preheated oven, or until a toothpick inserted into the crown of the cake comes out easy. Cool in the pan, then invert onto a serving plate.
- To make the icing, integrate 3 tablespoons of apricot nectar, three tablespoons of sugar and butter in a saucepan. Cook over medium warmness, stirring, until butter is melted and sugar has dissolved. Let cool one minute, then pour over the cake.
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