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» Make Christmas Brunch Cake

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This cake is somewhat heavy, very moist, and will make a wonderful addition to any holiday gathering, but it is also perfect for a brunch or just coffee and dessert. It keeps quite well sealed in an airtight container and will improve the next day as the flavors meld a bit so since the Holidays are a bit hectic you can feel free to make it a day ahead of time.

1 Tbsp light brown sugar

2/3 tsp cinnamon

2 8 oz. cans of apricot halves

1 package yellow cake mix

1/4 C buttermilk

1/2 C sour cream

4 Tbsp butter, melted

3 large eggs, beaten

1 C chopped pecans or the nut of your choice

1/4 C apricot nectar

After preheating your oven to 350 F, Generously butter a 10inch fluted tube pan

Sprinkle brown sugar onto bottom of pan and add cinnamon on top. Drain the apricots and reserve 1/4 C of juice. Arrange apricot halves in the bottom of pan, and chop the remaining apricots.

Combine the cake mix, buttermilk, sour cream, reserved apricots, butter, and eggs in a large mixing bowl. beat with an electric mixer until smooth. Add the apricot nectar(you can use apricot brandy if you choose as any alcohol will evaporate as it cooks) and the pecans and mix well. Pour into prepared pan and bake until a toothpick inserted in the center of pan comes out clean. This will take from 50 to 60 minutes. Cool in pan on a wire rack for around 10 minutes and then remove from pan by inverting and tapping lightly on the bottom of the pan with the handle of a butter knife. Place on wire rack until completely cooled.


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