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.
This cake looks amazing & I would like some suggestion for using maple brandy in place of apricot.
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!!
Awesome – hope everyone loves it, it’s really SO SO good and I look forward to it every holiday season :)
If you serve this cake at a gourmet luncheon, how would you dress it up for presentation ?
The cake is amazingly delicious. Too bad I can’t post my pics.
My husband is allergic to alcohol; he can eat items where the alcohol gets cooked off.
Wondered if apricot nectar would work….?
Never tried it but the recipe is pretty forgiving and I’m betting it would work ok!
Thank you.
Such an incredible cake!
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!
What a gorgeous cake! Love that it’s so easy and yet so flavorful! Win-win in my book! Perfect for the holidays!
Holy moly this looks so good!
Love the flavors Gina! Nothing beats a bundt around the holidays! Always looks pretty, tastes delicious and is so easy!