 Ingredients
1 package (18.25-oz.) spice cake mix
1 cup water
1/3 cup almond flavored liqueur *
1/3 cup vegetable oil
3 large eggs
1 package (6-7-oz.) finely diced Sun-Maid apricots
Glaze:
1 1/2 cups powdered sugar
1 tablespoon milk
1-2 tablespoons almond flavored liqueur *
3 tablespoons sliced, toasted almonds
Directions:HEAT oven to 350F.
Grease and flour a 12-cup (10-inch) bundt pan.
COMBINE cake mix, water,
1/3 cup almond flavored liqueur, oil and eggs.
BEAT at low speed 1
minute. Scrape down sides of bowl. Increase speed to medium and beat 2 minutes
longer.
STIR in apricots; pour
batter into prepared pan.
BAKE about 45 minutes
or until cake is golden brown and springs back when lightly touched. COOL in
pan on wire rack 20 minutes.
INVERT cake onto serving
platter.
COMBINE powdered sugar and
milk.
STIR in enough almond flavored liqueur to make a medium-thick glaze. Spoon over top of warm cake, letting excess drip
down sides.
TOP with almonds and
cool completely before serving. *NOTE: 1/3 cup
water plus 1-1/2 teaspoons almond extract may be substituted for almond
flavored liqueur. For glaze, replace almond flavored liqueur with 1/4 teaspoon
almond extract and increase milk to 2 tablespoons.
Makes 12 to 14 servings.
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