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. 


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.

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

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 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).

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'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.

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.


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  1. Julie @ Table for Two

    can I join you on that dessert table date? cause I will totally crash it even if you don’t let me ;) the cake looks awesome. kinda like a pound cake and i looooove pound cake! it’s a plus that you added a lot of booze in this too :) haha, great flavoring, right?! ;)

  2. Kate

    Mmm, yum! I’m a sucker for bundt cakes. I maintain that cakes taste better when they’re baked in a bundt pan- just like how Kraft macaroni and cheese tastes better in shapes :)

  3. Joyce Conley

    I made this cake today and greased pan well, it stuck to the pan and came out with chunks left in the pan. Directions may need changing to grease and flour the pan and then add batter.

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  5. Sue

    I made this cake last year and just to let you know I made 3 additional ones within the next couple of weeks it was SOOOO delicious. Gina, you describe this delightful cake perfectly, I can’t wait to make it again this year and I even plan on flying it halfway across the country for my family Christmas celebration!! Thank you!

  6. vini

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

  7. Tricia B.

    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!!

    1. Running to the Kitchen Post author

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


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