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 the 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!
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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! Don’t miss our guide on mastering how to make dump cakes either. They’re even simpler than pound cake and really delicious for dessert in a pinch!

4.60 from 42 votes

Apricot Brandy Cake

Servings: 12 servings
Prep: 10 minutes
Cook: 1 hour
Total: 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!
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


  • 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.


Serving: 1SERVINGCalories: 544kcalCarbohydrates: 77gProtein: 7gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 8gCholesterol: 145mgSodium: 159mgFiber: 1gSugar: 53g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating


  1. 5 stars
    This apricot brandy cake is so good! The mix of brandy and apricots gives it such a rich flavor. The smell is amazing, and I can’t wait to have a slice with a cup of coffee.

  2. 5 stars
    Made this cake last week and it was gone. The family loved it. It is so moist and has so much flavor.

  3. 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!

    1. 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!

  4. 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?

    1. 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.