Recipe for Apricot Brandy Cake

Ingredients for Apricot Brandy Cake:
1/2 cup
chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce)
package instant vanilla pudding mix
1/2 cup apricot brandy
1/2 cup
vegetable oil
1/2 cup water
4 egg
1/4 cup butter
2 teaspoons
apricot brandy
2 teaspoons water
1 cup confectioners' sugar

Apricot Brandy Cake preparation instruction:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch
Bundt pan. Sprinkle pecans on the bottom of the pan.
In large mixing
bowl, combine cake mix, pudding mix, apricot brandy, oil, water and eggs.
Beat on medium speed for 10 minutes. Pour batter over pecans in prepared
Bundt pan.
Bake in the preheated oven for 50 to 55 minutes, or until a
toothpick inserted into the center of the cake comes out clean. Let cool in
pan for 10 minutes, then turn out onto a wire rack and cool completely.

To make apricot brandy glaze: In medium pan, combine butter, apricot
brandy and water. Bring to boil and simmer for 5 minutes. Cool slightly.
Stir in confectioners' sugar until of desired consistency. Drizzle over
cake.