Apricot Brandy Cake

Health score
1%
Apricot Brandy Cake
75 min.
10
399kcal

Suggestions

Indulge in the delightful fusion of flavors with this delectable Apricot Brandy Cake, a perfect ending to any meal. This scrumptious dessert boasts a rich and moist texture, complemented by the exquisite taste of apricot brandy, making it an unforgettable experience for your taste buds. With a prep time of just 10 minutes and a baking time of 50 to 55 minutes, this cake is an easy and elegant option for gatherings or special occasions.

Crafted for a crowd of 10, this cake offers a balanced caloric content of 399 kcal per serving, allowing you to enjoy a guilt-free treat. The combination of apricot brandy and vanilla pudding mix creates a unique twist on the classic yellow cake, while chopped pecans add a delightful crunch to every bite.

To create this heavenly dessert, you'll need a kugelhopf pan, which ensures the cake's iconic Bundt shape. Once baked to perfection, the cake is drizzled with an apricot brandy glaze, adding a touch of elegance and an extra burst of flavor.

Whether you're an experienced baker or a cooking enthusiast looking to expand your dessert repertoire, the Apricot Brandy Cake is sure to impress your friends and family. So, gather your ingredients, preheat your oven, and get ready to savor the delicious taste of this sophisticated yet simple dessert.

Ingredients

  • teaspoons brandy 
  • 0.3 cup butter 
  • cup powdered sugar 
  •  eggs 
  • 3.4 ounce vanilla pudding instant
  • 0.5 cup pecans chopped
  • 0.5 cup vegetable oil 
  • teaspoons water 
  • 18.3 ounce cake mix yellow

Equipment

  • frying pan
  • oven
  • mixing bowl
  • wire rack
  • toothpicks
  • kugelhopf pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. Sprinkle pecans on the bottom of the pan.
  3. In large mixing bowl, combine cake mix, pudding mix, apricot brandy, oil, water and eggs. Beat on medium speed for 10 minutes.
  4. Pour batter over pecans in prepared Bundt pan.
  5. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  7. 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.
  8. Drizzle over cake.

Nutrition Facts

Calories399kcal
Protein4.69%
Fat31.05%
Carbs64.26%

Properties

Glycemic Index
7.5
Glycemic Load
0.03
Inflammation Score
-3
Nutrition Score
7.1578261259457%

Flavonoids

Cyanidin
0.59mg
Delphinidin
0.4mg
Catechin
0.39mg
Epigallocatechin
0.31mg
Epicatechin
0.04mg
Epigallocatechin 3-gallate
0.13mg

Nutrients percent of daily need

Calories:398.7kcal
19.94%
Fat:13.86g
21.32%
Saturated Fat:4.98g
31.15%
Carbohydrates:64.51g
21.5%
Net Carbohydrates:63.31g
23.02%
Sugar:42.07g
46.74%
Cholesterol:77.67mg
25.89%
Sodium:499.64mg
21.72%
Alcohol:0.33g
100%
Alcohol %:0.37%
100%
Protein:4.71g
9.42%
Phosphorus:211.93mg
21.19%
Manganese:0.35mg
17.52%
Vitamin B2:0.21mg
12.5%
Calcium:124.83mg
12.48%
Folate:44.82µg
11.21%
Vitamin B1:0.16mg
10.86%
Selenium:7.38µg
10.54%
Iron:1.54mg
8.55%
Vitamin E:1.05mg
6.98%
Vitamin B3:1.28mg
6.39%
Copper:0.12mg
5.93%
Vitamin K:6.15µg
5.86%
Vitamin B5:0.51mg
5.11%
Fiber:1.2g
4.81%
Vitamin A:239.91IU
4.8%
Zinc:0.62mg
4.15%
Vitamin B6:0.08mg
4.07%
Vitamin B12:0.22µg
3.63%
Magnesium:14mg
3.5%
Vitamin D:0.35µg
2.35%
Potassium:74.5mg
2.13%
Source:Allrecipes
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