Apricot Brandy Cake

A flavorful apricot brandy cake that’s perfect for the holidays and comes together in 10 minutes. Great to make ahead because it gets better as it sits!

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.

Apricot Brandy Cake

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.

Apricot Brandy Pound Cake

Yeah, that just happened.

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

Apricot Brandy Cake

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.

Christmas Apricot Brandy Cake

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.

Apricot Brandy Cake

Make this.

It’ll be the best one night stand you’ve ever had. (Not that I’d know anything about that.)

Serves 10-12     adjust servings

Apricot brandy cake

Preparation 10 min Prep Time
Cook Time 1 hr Cook Time
Total Time 1 hr 10 mins Total Time

A flavorful apricot brandy cake that's perfect for the holidays and comes together in 10 minutes. Great to make ahead because it gets better as it sits!


  • 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 liquor
  • 1/4 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/2 cup apricot brandy


  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 and then invert to get it out.
  9. Wrap cake tightly in plastic wrap, aluminum foil and seal tightly in a plastic bag until serving.




  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. honeywhatscooking

    wow, this cake looks delicious. i love alcohol in cake. it would be such a festive and yummy cake to make for the holidays. half of my family members aren’t into the whole frosting bit. :-)

  4. 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.

  5. Pingback: Meyer Lemon Roasted Carrot Strings - Running to the Kitchen

Leave a Reply

Your email address will not be published. Required fields are marked *