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Apricot Brandy Pound Cake

This apricot brandy pound cake is so incredibly easy to put together, perfect for the holidays and absolutely delicious – a showstopper of flavors!

*This post for Apricot Brandy Pound Cake was originally published December 22, 2011. It’s been updated with new photographs. Apricot brandy pound cake has been a staple on our holiday table for years now. It may be humble in appearance (be generous with that powdered sugar topping) but it’s flavor is indescribably delicious and it’s only made better by how simple it is to put together. Make it a few days ahead of time because the cake just gets better as it sits and the flavors have time to soak in. It also freezes incredibly well. It’s an indulgence for sure but that’s what the holidays are about, right? Hope you enjoy it!

Content below is original and you can bet I’m rolling my eyes at myself from six years ago as I read it too. 

This apricot brandy pound cake is so incredibly easy to put together, perfect for the holidays and absolutely delicious, a showstopper of flavors!

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.

Moist and so flavorful, this apricot brandy cake is an absolute must for the holidays.

Yeah, that just happened.

It’s fine. You’d understand if you tasted a piece.

This apricot brandy pound cake is probably the simplest and yet 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).

This apricot brandy pound cake comes together in minutes in your mixer but explodes with flavors in the moist, dense bundt cake. Make it this holiday season!

I think this recipe for apricot brandy cake 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.

If you want to be fancy, try some candied lemon slices (or any other candied citrus slice) piled on top of the bundt. But really, the half the beauty of this pound cake is in the simplicity of it.

If you're looking for a simple holiday dessert cake that will impress, this apricot brandy bundt cake is the answer!

It’s all done in your stand mixer (I suggest not being too diligent about getting all the batter out when you transfer it to the pan, you’re gonna want to lick that thing clean, trust me) 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.

Make this.

Don't let the humble appearance fool you, this apricot brandy cake is beyond delicious and a guaranteed hit at the dessert table.

It’ll be the best one night stand you’ve ever had.

Looking for another festive dessert idea? I can’t recommend this cranberry curd tart enough. It’s a stunner in the looks department yet surprisingly simple to put together. Great for Thanksgiving or Christmas!

Love this Apricot Brandy Cake recipe?

Check out this glazed orange cardamom cake or this applesauce raisin skillet cake for more simple but absolutely delicious holiday cake options!

This apricot brandy pound cake is so incredibly easy to put together, perfect for the holidays and absolutely delicious, a showstopper of flavors!

Apricot Brandy Cake

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

This apricot brandy pound cake is so incredibly easy to put together, perfect for the holidays and absolutely delicious, a showstopper of flavors!


  • 3 cups sugar
  • 1 cup unsalted butter (2 sticks), room temperature
  • 6 eggs
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1/2 teaspoon rum extract
  • 1 teaspoon orange liquor (I use cointreau)
  • 1/4 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/2 cup apricot brandy
  • 3 cups of all-purpose flour


  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar together in a stand mixer.
  3. Add eggs one at a time, beating well after each one.
  4. Add all other ingredients except flour and mix to combine.
  5. Add flour and mix on a low speed until fully combined.
  6. Pour batter into a very well greased bundt pan.
  7. Bake for about 1 hour, until a toothpick comes out clean.
  8. Let cake cool completely in pan on a cooling rack and then invert to remove from the pan.
  9. Wrap cake tightly in plastic wrap, aluminum foil and seal tightly in a plastic bag until serving.
  10. Garnish with powdered sugar before serving.


*Feel free to make this cake a few days before serving. Wrap it as directed in the directions, it just gets better as it sits.

**This cake freezes very well. 

***I've lessened the sugar by 1/2 to 3/4 a cup and also used whole wheat white flour before and the cake comes out just fine. It's a very forgiving recipe.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 544Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 145mgSodium: 159mgCarbohydrates: 77gFiber: 1gSugar: 53gProtein: 7g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.


Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen

Jeanette Hoffstadt

Thursday 17th of September 2020

This cake looks amazing & I would like some suggestion for using maple brandy in place of apricot.

Tricia B.

Sunday 8th of December 2019

OMG! I'm sooo making this for a Christmas crowd who would go bonkers over this!!! I'm making this my one night stand (lol) soon! Thanks Gina & keep making your wonderful recipes... am sharing your website with a few friends!!

Running to the Kitchen

Sunday 8th of December 2019

Awesome - hope everyone loves it, it's really SO SO good and I look forward to it every holiday season :)

Charla Hume Pauls

Wednesday 21st of February 2018

If you serve this cake at a gourmet luncheon, how would you dress it up for presentation ?

Marianna Kiva

Thursday 28th of December 2017

The cake is amazingly delicious. Too bad I can’t post my pics.


Sunday 10th of December 2017

My husband is allergic to alcohol; he can eat items where the alcohol gets cooked off. Wondered if apricot nectar would work....?

Running to the Kitchen

Monday 11th of December 2017

Never tried it but the recipe is pretty forgiving and I'm betting it would work ok!

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