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.
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 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).
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.
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.
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!
Apricot Brandy Cake
This apricot brandy pound cake is so incredibly easy to put together, perfect for the holidays and absolutely delicious, a showstopper of flavors!
Ingredients
- 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
Instructions
- 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 on a cooling rack and then invert to remove from the pan.
- Wrap cake tightly in plastic wrap, aluminum foil and seal tightly in a plastic bag until serving.
- Garnish with powdered sugar before serving.
Notes
*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: 1Amount 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.
Nancy Strong
Saturday 1st of April 2023
I have been making a version of this cake for more than 40 years, and it is the only cake I make for holidays. I bake it in loaf pans to give as gifts, as well as a tube or Bundt pan. Fabulous recipe! Mine came from a commemorative cookbook for the 300th anniversary of Concord Twp, PA, but I also knew the woman who submitted the recipe because I babysat for her children!
Gina Matsoukas
Saturday 1st of April 2023
I bet you that's exactly how my great aunt came across the recipe as well because she's in Wilmington, DE not far at all from Concord Twp, PA. Small world and delicious cake!
Paula Nathan
Tuesday 22nd of November 2022
I'm wondering if you can use a different Pan than a bundt Pan. My father-in-law Apparently donated his thinking he would never need it. If you've used another baking Pan, what size?
Gina Matsoukas
Thursday 24th of November 2022
You can use any other cake pan like a bundt or even loaf pans. Timing will obviously have to be adjusted so I'd just use the toothpick test as your guide.
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 ?