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    Apricot Nut Bundt Cake


    Source of Recipe


    Aunt Saunny

    1 package Spice cake mix
    1 small package Tapioca instant pudding
    1/3 cup oil
    3 --4 large eggs beaten use three and if mixture is too thick use a fourth
    2/3 cup shredded coconut
    6 ounces Apricot nectar Plus enough for glaze
    2/3 cup walnuts, finely chopped
    1 box powdered sugar
    1 jar Marcharino (sp)cherries
    Preheat oven to 350°F. Grease and flour a 10 inch bundt or tube pan. Combine cake mix, pudding mix, oil and eggs in a bowl. Add nectar to batter. Beat with an electric mixer at medium speed 2 minutes. Stir in walnuts and coconut . Pour into prepared pan. Bake 50-60 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto a serving dish and cool completely.

    Glaze

    MIX 4 Tablespoons apricot nectar with 1/2 pound powdered sugar and 1/4 teaspoon melted butter mix well adding more nectar as needed to make a thin glaze . Drizzle over cake and garnish with Walnut halves. and cherries



 

 

 

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