Apricot Brandy Cake

Apricot Brandy Cake
From Nisha

2 cups flour
1 teaspoon each, baking soda, cinnamon, salt
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
1 cup buttermilk
1 1/2 cups sugar
1 cup oil
3 eggs
1 teaspoon vanilla
1 cup apricot jam
1 cup walnuts or pecans chopped

Mix dry ingredients for cake - add oil, beat well. Add eggs, beat well, add buttermilk; beat well. Mix in jam and fold in nuts. Bake 350 degrees in greased Bundt pan, for 1 hour or until done.

Sauce:
1 Cup sugar
½ Cup buttermilk
1 teaspoon vanilla
1 Tablespoon corn syrup
1/2 teaspoon baking soda
2 Tablespoon margarine
½ Cup apricot brandy

Boil sauce ingredients for 3 minutes - remove from heat, add brandy - prick cake all over with skewer and pour hot sauce over cooled cake - let cool in pan (sauce will soak in - overnight or at least 4 hours is best)

Then try not to eat it all at once!

Okay, quick warning, the last two times I've made it I used apricot preserves and they were too chunky and the cake stuck to the pan because the hunks of apricot settled and baked on. Normally it flips out beautifully - so just buy cheaper jam and not fancy preserves. Also, I make sure the cake flips out of the pan (once cool) before I sauce it - I'm sure you already know that but I thought just in case.