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 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 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.
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.
It’ll be the best one night stand you’ve ever had.
Love this Apricot Brandy Cake recipe?
- 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
- 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.
*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.