Photo: David Holifield
Apricot Brandy Cake
11 ingredients
15 min + 55 min
1 - 10 inch Bundt pan
openrecipes
"My mom handed this recipe down to me. It is very moist and delicious."
Estimated Nutrition (whole recipe, rough)
573
Calories
10g
Protein
51g
Fat
22g
Carbs
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cake | not in our table | 0 |
| Pudding | not in our table | 0 |
| Brandy | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
- 4 egg
- 1/4 cup butter
- 2 teaspoons apricot brandy
- 2 teaspoons water
- 1 cup confectioners' sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes