Apricot Brandy Fruit Cake
INGREDIENTS
- 1 package spice cake mix
- 1 package instant lemon pudding mix
- 2/3 c apricot nectar
- 1/4 c apricot brandy
- 1/2 c vegetable oil
- 4 large eggs
- 1 c chopped dates
- 1/2 c chopped candied cherries
- 1/2 c chopped candied pineapple
- 1 c chopped walnuts
- 1 c powdered sugar
- 2-3 Tbsp apricot brandy
PREPARATION
- Heat oven to 350.
- Generously grease and flour the Bundt pan
- In large mixing bowl, combine cake mix, pudding mix, nectar, brandy and oil.
- Beat at medium until smooth, about 2 minutes.
- Add eggs, one at a time, beating after each addition.
- Fold in fruits and nuts.
- Put batter in prepared pan.
- Bake 50-55 minutes or until cake tests done.
- Cool in pan 15 minutes, then remove to rack to cool completely.
- Wrap and store in refrigerator for 24 hours.
- Combine powdered sugar and 2-3 Tbsp of apricot brandy and pour over cake before serving, if desired.
--
JMagGuthrie - 2014-11-24
This topic: GuthrieFamily
> WebHome >
Recipes >
DessertGoodies > ApricotBrandyFruitCake
Topic revision: r1 - 2014-11-24 - JMagGuthrie