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.
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, just like my other favorite thing this time of year, panettone bread pudding.
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! They’re even simpler than pound cake and really delicious for dessert in a pinch!
Apricot Brandy Cake
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
What a gorgeous pound cake. And the flavors!!
Pound Cake is my all time favorite cake and this flavor combination sounds so amazing!!
Love the updated photos. I want a slice!! Isn’t it fun looking back on old posts? Mine only go back 2.5 years and I cringe too haha.
So festive!!!
Such a perfect dessert for the holidays!
This looks so delicious. I am becoming slightly obsessed with this shape of cake lately. It’s an okay thing to be obsessed by, right!
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.
sorry it stuck for you, Joyce. I’ve never had that issue by just greasing well.
Must make. NOW. It looks beautiful!
Whoa. I can already taste and smell that cake! Enjoy!!
This looks freakin amazing!! Your photos are fab! Really like the fact it isn’t coated in frosting as well… bookmarking right now! Have a lovely Christmas!! :)