Apricot Brandy Cake You Have To Try

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Apricot Brandy Cake

"My mother handed this recipe all the way down to me. It may be very wet and delicious."

Ingredients :

half cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.Four ounce) package deal on the spot vanilla pudding blend
half of cup apricot brandy
half cup vegetable oil
half cup water
4 egg
1/four cup butter
2 teaspoons apricot brandy
2 teaspoons water
1 cup confectioners' sugar

Instructions :

Prep : 15M	Cook : 16M	Ready in : 1H15M

Preheat oven to 350 tiers F (a hundred seventy five degrees C). Grease and flour a ten inch Bundt pan. Sprinkle pecans on the bottom of the pan.
In big blending bowl, integrate cake blend, pudding blend, apricot brandy, oil, water and eggs. Beat on medium velocity for 10 mins. Pour batter over pecans in prepared Bundt pan.
Bake in the preheated oven for 50 to 55 minutes, or till a toothpick inserted into the center of the cake comes out smooth. Let cool in pan for 10 mins, then turn out onto a cord 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 mins. Cool barely. Stir in confectioners' sugar until of desired consistency. Drizzle over cake.

Notes :

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