WebPlace all the cake ingredients into a large mixing bowl and mix with your electric mixture on low speed for 1 minute. Scrape down sides of bowl and mix on …
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In a large bowl, mix together the cake mix, eggs, 1/2 cup of sugar, oil, 3/4 cup of apricot nectar and brandy using an electric mixer on low speed. Mix for 3 minutes on high speed. Pour into the prepared pan.
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cake mix, eggs, 1/2 cup of sugar, oil, 3/4 cup of apricot nectar and brandy using an electric mixer on low speed. Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean.
If you have apricot jam on hand brush 1 tbsp over the apricots after you’ve taken the cake out of the oven for a more intense flavor. I like to dust my cake with powdered sugar before I serve it, especially if the apricots are not as sweet. Instead of apricots, you could also use fresh peaches! You can bake this cake in a regular 9-inch baking pan.
This small batch low sugar apricot jam is made from scratch and is pectin free! Use it as apricot glaze on cakes or simply spread on toast. Wash, halve and pit the apricots. Throw them in a pot with wide bottom. Add the water and simmer for 10 minutes, stirring almost constantly. After 10 minutes, the apricots will turn into a mash.