- 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 California Apricots
- 1 1/2 cups powdered sugar
- 1 tablespoon milk
- 1-2 tablespoons almond flavored liqueur *
- 3 tablespoons sliced, toasted almonds
HEAT oven to 350°F. 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.