APRICOT-NUT FRUITCAKE

April 21, 2010

Recipe By :
Serving Size : 16
Preparation Time: 0:00
Categories : Cakes

Cake
1 Package Yellow cake mix
1 package cream cheese — 8 oz.
1 package vanilla pudding — 3.5 oz.
4 eggs
1/3 cup vegetable oil
1/4 cup water
1/4 cup apricot brandy
1 6 oz. package dried apricots — chopped
2 cups pecans — chopped

Preheat oven to 350°.

Combine first 7 ingredients. Blend on low until moist. Beat on medium 2 minutes.
Stir in apricots and pecans.
Pour into greased and floured 10-inch fluted tube pan.
Bake 55 to 60 minutes. Test!
Cool 10 minutes. Invert onto serving plate.

Glaze:

Combine preserves and brandy; spoon over warm cake.

Cool cake completely. cover and allow to stand at room temperature 24 hours before serving.

Yield: “10 inch tube pan”


Per Serving (excluding unknown items): 385 Calories; 24g Fat (55.4% calories from fat); 6g Protein; 38g Carbohydrate; 2g Dietary Fiber; 70mg Cholesterol; 300mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 4 1/2 Fat; 2 Other Carbohydrates.

NOTES: From one of Carol’s books.

One Response to “APRICOT-NUT FRUITCAKE”

  1. […] Family Recipes » APRICOT-NUT FRUITCAKE […]