My mom handed this recipe down to me. It is very moist and delicious.
Original recipe makes 1 – 10 inch Bundt pan
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
1/4 cup butter
2 teaspoons apricot brandy
2 teaspoons water
1 cup confectioners’ sugar
1 hr 15 mins
- 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.
Calories: 337 kcal
Carbohydrates: 38.8 g
Cholesterol: 61 mg
Fat: 17.4 g
Fiber: 0.7 g
Protein: 3.3 g
Sodium: 336 mg