Shelly's Recipe

APRICOT BRANDY CAKE

Category: Cakes from Cake Mixes

1/2 cup chopped pecans
1 pkg yellow cake mix
1 (3.4 oz) pkg instant vanilla pudding mix
1/2 cup apricot brandy
1/2 cup vegetable oil
1/2 cup water
4 egg
1 tsp orange extract and almond extract
1/2 tsp lemon extract

Glaze
1 cup sugar
1/2 cup water
2 tbsp apricot brandy
2 cans apricots; (18 oz)
2 tbsp apricot brandy
1 tbsp cornstarch

Preheat oven to 350. Grease and flour a 10 inch Bundt pan. Sprinkle pecans on the bottom of the pan. In a bowl, combine cake mix, pudding mix, apricot brandy, oil, water and eggs and extracts. Beat on medium speed for 10 minutes. Pour batter over pecans in prepared Bundt pan.

Bake 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.

Glaze: Combine sugar and water in a saucepan. Bring to a boil an stir until thickened. Remove from heat and stir in brandy. Remove cake from pan and pour warm glaze over cake. Cool completely.

Drain and chop apricots. Heat apricots in a small saucepan. Combine brandy and cornstarch. Stir in apricots and cook until thickened. Spoon topping over cake and serve with additional topping.