Oh, hello there you gorgeous boozy thing of a cake. Me and you have a date Christmas Eve night. Dessert table, let’s say around 9pm, don’t be late.
I’m willing to look past your less than stellar traits for one night of pure bliss. I’ll admit up front, this will probably be a one night stand. You’re just not really my type. I can’t see myself with you everyday, but you seem pretty delicious and fun for a night. No need to bring any accoutrements, just you. I’m easy to please.
Yeah, that just happened.
It’s fine. You’d understand if you tasted a piece.
This is probably the simplest and yet the most flavorful and rich cake I’ve ever had. It doesn’t hurt that there’s brandy in it either. A little more brandy than the recipe calls for too (oops).
I think this recipe comes from my great aunt Rose who lives in Delaware. Lucky for us, we somehow got our hands on the recipe a few years back and have been making it for the holidays ever since.
It’s an indulgence to the max (just look at the ingredient list) and every flippin’ bit worth it. The cake itself is so rich and perfect, there’s honestly no need for fancy glazes or icing. Just a sprinkling of powdered sugar to make it shine. It’s all done in your mixer which makes clean up a cinch and it gets even more flavorful the longer it sits. Could it get any better than that?
I don’t think so.
It’ll be the best one night stand you’ve ever had. (Not that I’d know anything about that.)
Apricot Brandy Cake
Prep Time: 10 minutes
Cook Time: 1 hour
Ingredients (makes 1 bundt cake, serves 10-12)
- 3 cups sugar
- 2 sticks butter
- 6 eggs
- 3 cups of AP flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 teaspoon rum extract
- 1 teaspoon orange liquour
- 1/4 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/2 cup apricot brandy
Preheat oven to 350 degrees.
Cream butter and sugar together in a stand mixer.
Add eggs one at a time, beating well after each one.
Add all other ingredients except flour and mix to combine.
Add flour and mix on a low speed until fully combined.
Pour batter into a very well greased bundt pan.
Bake for about 1 hour, until a toothpick comes out clean.
Let cake cool completely in pan and then invert to get it out.
Wrap cake tightly in plastic wrap, aluminum foil and seal tightly in a plastic bag until serving.
Cake flavor is best when made a few days ahead of time and allowed time to rest.