Thursday, 24 May 2012

Apricot Brandy Pound Cake

Apricot Brandy Pound Cake

I am not a big fan of brandy in my desserts, I don`t know for me it leaves that sort of awful taste in it that just discourages me from having my sweet little dessert. I don`t mind having to taste wine but not brandy. Until I was force to have this recipe by my sister when she made it in her culinary lesson. I was in a situation where I could not have said no and I didn`t really wanna try it, you know what I am talking about even if it is bad you still have to say its good. but any-ways I was really amazed by this apricot brandy pound cake which in fact when I asked about the recipe it was quite an easy desserts recipe.  I really suggest you need to at least try this out once in the near future, trust me you'll love this easy desserts apricot brandy pound cake recipe.

  • 1 c. butter, softened
  • 2 1/2 c. sugar
  • 6 eggs
  • 1 tsp. vanilla
  • 1 tsp. each orange & rum extracts
  • 1 tsp. almond extract
  • 1/2 tsp. lemon extract
  • 3 c. cake flour, sifted
  • 1/4 tsp. soda
  • 1/2 tsp. salt
  • 1 c. sour cream
  • 1/2 c. apricot brandy


  1. Cream butter, gradually add sugar and beat until light. 
  2. Add eggs one at a time, beat thoroughly after each. 
  3. Add flavoring, then sifted dry ingredients alternately with sour cream and brandy. 
  4. Blend well. 
  5. Put in greased and floured 3 quart bundt pan and bake in slow oven at 325 degrees about 1 hour and 15 minutes. 
  6. Cool in pan on rack. 
  7. Keeps very well, can be frozen which improves flavor.


Photo by Annie Mole

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