Apricot Nectar Pound Cake

Ingredients

• 1 (18.25 ounce) package moist yellow cake mix
• 4 eggs
• 1/2 cup white sugar
• 1/2 cup vegetable oil
• 3/4 cup apricot nectar
• 1/4 cup apricot brandy
• 3 tablespoons apricot nectar
• 3 tablespoons white sugar
• 2 tablespoons butter

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10 inch Bundt pan.

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.

Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean. Cool in the pan, then invert onto a serving plate.

To make the icing, combine 3 tablespoons of apricot nectar, 3 tablespoons of sugar and butter in a saucepan. Cook over medium heat, stirring, until butter is melted and sugar has dissolved. Let cool one minute, then pour over the cake.