Delicious Apricot Brandy Pound Cake recipe

Welcome to my delightful Apricot Brandy Pound Cake Recipe! As a British chef specializing in traditional desserts, I’m excited to share with you this fantastic recipe that truly encompasses the flavors of the British countryside.

This Apricot Brandy Pound Cake embodies everything that we Brits hold dear – decadence, indulgence, and sheer culinary pleasure. With its light, fluffy texture and refreshing apricot notes, it’s the perfect accompaniment to a cozy afternoon tea or an indulgent after-dinner treat.

Amidst our daily hustle and bustle, this recipe will take you on a journey back in time as you relish in the comforting aroma of freshly baked cakes wafting through your kitchen. It’s incredibly easy to make and can be whipped up with commonly found ingredients, so let’s get started!

Join me on this culinary journey that captures the essence of British desserts with my Apricot Brandy Pound Cake Recipe.

Why You’ll Love This Recipe

Apricot Brandy Pound Cake
Apricot Brandy Pound Cake

Are you looking for a dessert recipe that will make your mouth water and put a smile on your face? Look no further than this Apricot Brandy Pound Cake Recipe. I promise you will love this recipe because it is simply amazing.

The ingredient list includes apricot brandy, sour cream, all-purpose flour, eggs, sugar, butter, and more. These ingredients work together to create a rich and flavorful cake that will be the highlight of any meal. Plus, the addition of apricot brandy adds a unique twist and gives the cake a lovely depth of flavor.

The recipe itself is straightforward and easy to follow. Plus, with a little bit of creativity, you can easily make substitutions or variations to suit your tastes. Whether you choose to use vanilla extract instead of orange or swap in peach schnapps for the apricot brandy, this pound cake is versatile enough to accommodate unique flavors without sacrificing its deliciousness.

And let’s not forget about the fact that this cake is perfect for serving and pairing with other desserts like ice cream or coffee for an indulgent after-dinner treat. It’s also wonderful for special occasions like birthday parties, anniversaries or just as an enjoyable weekend treat.

In conclusion, the Apricot Brandy Pound Cake Recipe is special because it weaves together various flavors into a stunning masterpiece making it perfect for adding flair to any dessert menu. I encourage you to try out this incredible recipe and enjoy something that is sure to satisfy your cravings without breaking the bank or requiring hours spent in the kitchen.

Ingredient List

 A slice of heaven served on a plate!
A slice of heaven served on a plate!

Here are the ingredients you will need for this delicious apricot brandy pound cake recipe:

  • 1 cup of butter, softened
  • 2 cups of granulated sugar
  • 6 eggs
  • 1 cup of sour cream
  • 3 cups of all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup of apricot brandy
  • 1 teaspoon vanilla extract

The combination of smooth butter and the sweetness of granulated sugar provide the base for this pound cake. To bring a tangy flavor to the table, carton sour cream is added which adds moisture and tanginess that balances out the sweet flavors. Flour is an essential ingredient as it holds everything together while providing texture and form to your cake. You will also need baking soda, a leavening agent, added in small quantities. Apricot brandy is used to enhance the taste of apricots that have been included in the batter. Finally, vanilla extract provides an aroma and rich flavor to your cake. Make sure that all your ingredients are fresh and at room temperature before beginning the recipe.

The Recipe How-To

 This apricot brandy pound cake is the perfect way to celebrate any occasion!
This apricot brandy pound cake is the perfect way to celebrate any occasion!

Now that we have gathered all the ingredients, let’s start making the Apricot Brandy Pound Cake Recipe. This is a simple yet delicious recipe that can easily be made at home. In this section, I will walk you through the step-by-step instructions on how to make this amazing cake.

Step 1: Preheat and prepare

Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or a tube pan generously.

Step 2: Mix dry ingredients

In a bowl, whisk together 3 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 2 teaspoons of salt until well-combined.

Step 3: Cream butter and sugar

In a separate large mixing bowl, cream 2 sticks (1 cup) of unsalted butter softened and 1 cup of margarine softened together using an electric mixer until light and fluffy. Add 6 cups of granulated sugar gradually, creaming for about 5 minutes or until pale and fluffy.

Step 4: Add eggs and mix

Add in the eggs one at a time, mixing well after each addition until fully incorporated.

Step 5: Mix in sour cream, vanilla extract, and apricot brandy

Add in 1 cup of sour cream to the batter followed by 1 teaspoon of vanilla extract and 1 cup of apricot brandy. Mix everything together until it is well combined.

Step 6: Add dry ingredients mixture and fold in

Gradually add the dry ingredients mixture from step 2 into your wet ingredients mixture while still mixing with your electric mixer. Turn off your mixer machine and fold in dried apricots if desired.

Step 7: Pour the mixture into the prepared pan and bake

Pour the mixture into your prepared bundt pan or tube pan until it is about 3/4 full. Smooth out the top with a spatula, and bake for 1 hour and 30 minutes or until an inserted long toothpick comes out clean.

Step 8: Remove from oven and let cool

Once finished baking, remove your cake from the oven and place on a wire rack to cool for a few minutes. When the cake has cooled enough, take it out of the pan gently using a knife to loosen the edges before inverting onto a serving plate.

Now that you’ve followed these easy steps, you’ve successfully made yourself an amazing Apricot Brandy Pound Cake. Enjoy!

Substitutions and Variations

 It tastes even better than it looks!
It tastes even better than it looks!

Now, I understand that not everyone might have apricot brandy on hand or prefer to use it in their pound cake recipe. Fear not, there are a few substitutions that you can make to still achieve an equally delicious cake.

For starters, if you’d like to swap out the apricot brandy for another alcohol, peach schnapps or rum would be great choices. They add a similar fruity flair and depth of flavor to the cake. You can also try using regular brandy, though it won’t have the same apricot notes.

If you prefer to avoid using any alcohol in your baking, you can use orange juice instead. Just mix an equal amount of fresh orange juice with a teaspoon of vanilla extract as a substitute for the apricot brandy.

For those who need a gluten-free option, you can use a gluten-free all-purpose flour blend instead of regular flour. Just make sure it contains xanthan gum or another binding agent to help the cake rise properly.

Another fun variation is to add some dried apricots to the batter for even more apricot flavor and texture. Simply chop up 1/2 cup of dried apricots into small pieces and mix them into the batter before baking.

Finally, if you want to switch up the shape of your pound cake, you can bake it in a bundt pan instead of a loaf pan. This creates a beautiful presentation and allows for easy slicing and serving at a gathering.

Regardless of which substitution or variation you choose, this pound cake will still be delicious thanks to its moist texture from sour cream and rich buttery flavor.

Serving and Pairing

 One bite of this cake will take you on a journey to the UK!
One bite of this cake will take you on a journey to the UK!

Now that you are done baking a delicious Apricot Brandy Pound Cake, it’s important to know how to properly serve and pair it with complementary flavors.

For serving, I recommend allowing the cake to cool in the pan for 10-15 minutes before removing it and letting it cool completely on a baking rack. Once cooled, slice it evenly into portions and garnish with whipped cream or powdered sugar for an extra sweet touch. This cake is perfect for any occasion, from a fancy brunch to a casual afternoon dessert.

When it comes to pairing this recipe, there are a few options depending on your taste preferences. For those who enjoy fruity flavors, pair it with fresh berries such as blueberries or raspberries. The acidity of the berries will balance out the sweetness of the cake perfectly. Another option is to pair it with vanilla ice cream or a dollop of whipped cream for a classic dessert combination.

For a more adult option, serve the cake with a glass of apricot brandy or another dessert liquor. The brandy pairs well with the rich buttery flavor of the pound cake and adds an extra kick of sweetness.

Overall, this Apricot Brandy Pound Cake is a versatile dessert that can be paired with various flavors to suit any occasion.

Make-Ahead, Storing and Reheating

 Let me tell you, this cake is second to scone!
Let me tell you, this cake is second to scone!

One of the best parts of a good pound cake recipe is that it can be made ahead of time and stored for later use. You can easily impress your guests by making a delicious Apricot Brandy Pound Cake ahead of time and then taking it out when it’s time to serve. This cake is perfect for serving on special occasions like dinner parties or holiday gatherings.

To make this recipe ahead of time, you’ll want to wait until the cake has cooled completely before storing it. Cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator. You can make this cake up to three days in advance and it will still taste fresh when you serve it.

If you are storing the cake for longer than three days, you may want to consider freezing it instead. Wrap the cake tightly with plastic wrap or aluminum foil, and then place it in an airtight container before putting it in the freezer. The cake will last for up to two months in the freezer.

When reheating the Apricot Brandy Pound Cake, you’ll want to let it come back to room temperature before serving. The best way to do this is to take the cake out of the refrigerator about an hour before serving. If you are in a bit of a hurry, you can also microwave individual slices on low power for 10-15 seconds.

This Apricot Brandy Pound Cake recipe is perfect for any occasion, whether you are looking for a dessert to share with friends or a treat to enjoy yourself. With these make-ahead, storing and reheating tips, you’ll be able to enjoy your Apricot Brandy Pound Cake recipe whenever you’re in the mood for something sweet and delicious.

Tips for Perfect Results

 The aroma of a freshly baked pound cake will make your mouth water!
The aroma of a freshly baked pound cake will make your mouth water!

When it comes to baking, even small things can make a big difference in the final result. Here are some tips to help you achieve a perfect apricot brandy pound cake.

First and foremost, make sure your ingredients are at the right temperature. Room-temperature butter and eggs incorporate more air, which helps the cake rise evenly. Room-temperature sour cream makes the batter smoother and easier to mix.

Next, don’t overmix the batter. Overmixing can cause gluten development, which results in a tough and chewy texture. Mix until all ingredients are just combined.

Use high-quality ingredients, especially when it comes to the apricot brandy. The flavor of the brandy will shine through in the finished cake, so choose a good quality one that you enjoy.

To keep your apricots from sinking to the bottom of the cake, gently coat them with flour before folding them into the batter.

Finally, be patient when waiting for your cake to cool before slicing it. Allowing it to cool completely will make it easier to handle and prevent it from falling apart or squishing when sliced.

By following these tips, you’ll be well on your way to creating a delectable apricot brandy pound cake that will impress anyone who tastes it.

Bottom Line

In conclusion, I strongly urge you to give this delicious Apricot Brandy Pound Cake recipe a try. With its rich, buttery flavor and delicate aroma of apricot brandy, it’s sure to become a new favorite dessert in your household. Whether for an intimate family gathering or a special occasion with friends, this cake is sure to impress and delight.

Remember to follow the recipe closely and use high-quality ingredients for perfect results. From the all-purpose flour and fresh eggs to the sour cream and apricot brandy, each ingredient is carefully selected to ensure that your cake comes out moist, flavorful and perfectly balanced.

If you’re looking for a gluten-free option, simply substitute with gluten-free flour mix or check out our other dessert recipes for inspiration. With substitutions and variations outlined in the article, you can also customize the recipe to suit your own tastes.

So go ahead and give this Apricot Brandy Pound Cake recipe a whirl! You’ll be amazed by how easy it is to whip up something so impressive yet so simple. Don’t forget to share your feedback and comments on the recipe with us – we’d love to hear from you!

Apricot Brandy Pound Cake

Apricot Brandy Pound Cake Recipe

Southern Living; Christmas holiday favorite.
Course Dessert
Cuisine American
Keyword < 4 Hours, Christmas, Dessert, Oven, Potluck, Weeknight
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Calories 630.6kcal


  • 1 cup butter or 1 cup margarine, softened
  • 3 cups sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (8 ounce) carton sour cream
  • 1/2 cup apricot brandy
  • 1 teaspoon orange extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon rum extract
  • 1/4 teaspoon almond extract


  • Cream butter; gradually add sugar, beating until mixture is light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Combine flour, baking soda, and salt; mix well.
  • Combine sour cream, brandy, and flavorings.
  • Add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
  • Pour batter into a greased and floured 10-inch tube pan.
  • Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done.
  • Cool in pan 10-15 minutes; remove from pan, and cool completely.


Serving: 175g | Calories: 630.6kcal | Carbohydrates: 90g | Protein: 8.6g | Fat: 26.8g | Saturated Fat: 15.8g | Cholesterol: 186.2mg | Sodium: 334mg | Fiber: 1g | Sugar: 60.5g

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