Apricot Brandy Cake
This apricot brandy pound cake is so incredibly easy to put together, perfect for the holidays and absolutely delicious, a showstopper of flavors!
Servings: 12 servings
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
*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
Serving: 1SERVING | Calories: 544kcal | Carbohydrates: 77g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Cholesterol: 145mg | Sodium: 159mg | Fiber: 1g | Sugar: 53g